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How To make Warm Tomato Vinaigrette
PHILLY.INQUIRER:
1 c TOMATO PUREE
2 tb WHITE WINE HERB VINEGA
1 tb VIRGIN OLIVE OIL
2 tb CHOPPED PARSLEY
BLEND TOGETHER ALL THE INGREDIENTS,WARM AND SERVE. ON CHICKEN SALAD,SEAFOOD SALAD,SPINACH SALAD,PASTA SALAD,OR PLAIN GRILLED OR POACHED MEATS,CHICKEN OR FISH.MAKES ABOUT A 1 1/4 CUPS.
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WILTED SPINACH AND SUN-DRIED TOMATO SALAD
YIELD 2 dinner size salads or 4 medium size
INGREDIENTS
4-6 cups cleaned baby spinach leaves
1 cup quartered artichoke hearts
3-4 roma tomatoes, cut into eighths
2-3 very thinly sliced red onion rings, cut in half and separated
1 cup croutons (store bought or homemade)
1/4 cup shredded Parmesan
1/2 cup Feta cheese crumbles
1/4 cup sliced Kalamata olives
PROCEDURE
Place all the above ingredients, except for a few tablespoons of Feta cheese in a large bowl. Prepare the dressing below.
SUN-DRIED TOMATO VINAIGRETTE
2 tbsp fine diced yellow onion
1/3 cup sun-dried tomatoes (if dried, rehydrate in very hot water, and drain when soft)
1 tsp fresh minced garlic
2 tbsp fresh basil pesto
1/4 -1/3 cup balsamic vinegar, use to your discretion
3/4-1 cup extra virgin olive oil
1 tsp salt
¼ tsp coarse black pepper
1 tsp sugar
PROCEDURE
Finely chop the sun-dried tomatoes and set aside.
Heat a heavy bottomed saucepan and add about a tablespoons of olive oil. Then add the onion and garlic and cook over medium high heat for a minute or two. You want the onions to lightly brown and wilt. Now add the sun-dried tomatoes and stir around well. Add all the remaining ingredients.
Bring it to a boil. Simmer for a minute or two and remove from heat. Stir it well before adding some of it to your spinach salad. Use about half of the dressing to start and increase until you have the amount desired on your salad. The spinach should be coated with the dressing but it shouldn't be swimming in it. Better to start with less and add some than the other way around. Plate the salads up and sprinkle with the remaining Feta cheese.