Tomato Vinaigrette With Mixed Greens

A lovely & refreshing salad!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 14 1⁄2 ounces  diced tomatoes with onion and garlic (canned)
• 1⁄4 cup red wine vinegar or 1⁄4 cup white wine vinegar
• 1⁄2-1  teaspoon  packed brown sugar
• 1  tablespoon  italian seasoning
• 2  tablespoons olive oil or 2  tablespoons  salad oil
• 6  cups  baby spinach leaves
• 2  cups  torn arugula
• 2  cups  torn red endive or 2  cups red cabbage
• 1⁄2 cup  sliced radish (optional)
• 1⁄4 cup  snipped fresh basil (optional) or 1⁄4 cup  chopped fresh parsley (optional)
•  shards fresh parmesan cheese

Directions

1. In a blender container combine undrained tomatoes, brown sugar and vinegar.
2. Cover and blend until smooth.
3. With blender running, gradually add oil in a steady stream.
4. Cover and let stand 20 minutes to blend flavors or chill up to 4 days.
5. If chilled let stand at room tmperature for 30 minutes before serving.
6. Stir before serving.
7. Meanwhile, in a salad bowl toss together spinach, arugula, endive, radishes, if using and basil, if using, or parsely.
8. Add 1/4 cup dressing; toss to coat.
9. Top with Parmesan cheese; drizzle remaining vinagrette over the salad.