Tomato and Artichoke Salad

• 1 teaspoons Dijon
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper
• 4 large tomatoes cut into wedges
• 1/2 red onion, thinly sliced
• 3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
• 2 tablespoons chopped parsley

1. In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil.
2. Season with salt and pepper.
3. Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

balsamic vinegar, olive oil, salt, tomatoes, red onion, frozen artichoke, parsley

Taken from www.foodnetwork.com/recipes/tomato-and-artichoke-salad-recipe.html (may not work)