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Tomato Tuscany Salad Recipe

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This recipe for Tomato Tuscany Salad, by , is from The Jensen Family Cookbook, 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!

Becky Jensen


4 c. tomatoes, diced
2 c. marinated artichoke hearts, drained
1 small red onion, diced
12 oz Monterey jack cheese, cubed
15 oz can black olives, drained
Parmesan cheese, grated
15 oz can baby corn, drained
homemade croutons

Garlic Basil Dressing:
6 tbsp olive oil
tsp salt
4 tbsp red wine vinegar
tsp pepper
4 tsp dry basil or 2 tbsp fresh basil
2 cloves garlic, minced
Put all ingredients in a container and shake well. Refrigerate.

1⁄2 cup butter
1⁄2 cup parmesan cheese
1⁄2 tsp garlic powder
loaf of French bread
Cut French bread into cubes. Melt butter and add garlic. Drizzle garlic butter over bread and sprinkle with
parmesan cheese. Bake at 300 for 45 to 60 minutes

In a bowl add tomatoes, onion, olives, corn, and artichoke hearts. Pour garlic basil dressing over and refrigerate.

Just before serving add jack cheese, Parmesan cheese, and croutons.




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