RECIPE # 4029 - TOMATO-ARTICHOKE SALAD - Tuesday, August 14, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

DAISY KING / MISS DAISY'S KITCHEN

4 large tomatoes cut into wedges or 1 pint cherry tomatoes, cut into halves
3 c canned, drained artichoke hearts, sliced
1 small red onion, thinly sliced
2 T chopped parsley  

Dressing:  
2 T Balsamic vinegar
1 T Dijon mustard
1/4 c extra virgin olive oil
Salt and Pepper to taste  

Directions:   In a bowl, whisk together  vinegar, mustard, salt and pepper. Gradually, whisk in the oil. Toss with vegetables and transfer to a serving platter.  

Yield:  4-5 servings