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 radishes (optional)
1/4 cup snipped fresh basil (optional) or 1/4 cup chopped fresh parsley (optional)
shards fresh parmesan cheese
Directions:
In a blender container combine undrained tomatoes, brown sugar and vinegar.
Cover and blend until smooth.
With blender running, gradually add oil in a steady stream.
Cover and let stand 20 minutes to blend flavors or chill up to 4 days.
If chilled let stand at room tmperature for 30 minutes before serving.
Stir before serving.
Meanwhile, in a salad bowl toss together spinach, arugula, endive, radishes, if using and basil, if using, or parsely.
Add 1/4 cup dressing; toss to coat.
Top with Parmesan cheese; drizzle remaining vinagrette over the salad.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.