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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tricolor Salad with Sun-dried Tomato Vinaigrette Recipe

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This recipe for Tricolor Salad with Sun-dried Tomato Vinaigrette is from The Ellis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. pine nuts
1 pkg. (10 oz.) mixed salad greens
1 can (13.75 oz.) artichoke hearts drained, halved
1 c. grapes tomatoes, halved
1/4 c. shredded parmesan cheese
1/3 c. bottled balsamic vinaigrette salad dressing
1/4 c. store bought prepared sun-dried tomato pesto
Directions:
Directions:
Prehear over to 400º. Spread pine nuts on ungreased baking sheet; bake until lightly browned, 3-4 minutes, cool.

In large serving bowl combine greens, artichoke hearts, tomatoes and Parmesan. Stir together salad dressing and pesto; drizzle over salad. Toss to combine. Sprinkle with pine nuts.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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