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Tomato Vinaigrette Salad

Total Time

Prep/Total Time: 25 min.


10 servings

A few years ago, I found a recipe in our local newspaper for this tart vinaigrette. Since then I have used it often, and I frequently use it with tomato-artichoke salad.—Janelle Moore, Federal Way, Washington


  • 10 cups torn romaine
  • 2 large tomatoes, seeded and chopped
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and cut into 1/2-inch pieces
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small red onion, thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 1 large tomato, seeded and chopped
  • 3 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 small garlic cloves, minced
  • 1-1/2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil


  1. In a serving bowl, combine the romaine, tomatoes, artichoke, olives, onion and cheese.
  2. In a blender, combine the tomato, vinegars, honey, garlic, mustard, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts

1-1/2 cups salad with 4 teaspoons dressing: 145 calories, 12g fat (2g saturated fat), 1mg cholesterol, 366mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1/2 starch.

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