Tomato Vinaigrette With Mixed Greens

• 14 12 ounces diced tomatoes with onion and garlic (canned)
• 14 cup red wine vinegar or 14 cup white wine vinegar
• 12-1 teaspoon packed brown sugar
• 1 tablespoon italian seasoning
• 2 tablespoons olive oil or 2 tablespoons salad oil
• 6 cups baby spinach leaves
• 2 cups torn arugula
• 2 cups torn red endive or 2 cups red cabbage
• 12 cup sliced radish (optional)
• 14 cup snipped fresh basil (optional) or 14 cup chopped fresh parsley (optional)
• shards fresh parmesan cheese

1. In a blender container combine undrained tomatoes, brown sugar and vinegar.
2. Cover and blend until smooth.
3. With blender running, gradually add oil in a steady stream.
4. Cover and let stand 20 minutes to blend flavors or chill up to 4 days.
5. If chilled let stand at room tmperature for 30 minutes before serving.
6. Stir before serving.
7. Meanwhile, in a salad bowl toss together spinach, arugula, endive, radishes, if using and basil, if using, or parsely.
8. Add 1/4 cup dressing; toss to coat.
9. Top with Parmesan cheese; drizzle remaining vinagrette over the salad.

tomatoes, red wine vinegar, brown sugar, italian seasoning, olive oil, baby spinach, torn arugula, torn red endive, fresh basil, parmesan cheese

Taken from www.food.com/recipe/tomato-vinaigrette-with-mixed-greens-152944 (may not work)