"Those who forget the pasta are condemned to reheat it."--Unknown

Tricolor Salad with Sun-dried Tomato Vinaigrette Recipe

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This recipe for Tricolor Salad with Sun-dried Tomato Vinaigrette, by , is from The Ellis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lees
Added: Wednesday, April 25, 2007

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 400. 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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