Finger-lickin’ Friday: Tomato-Artichoke Salad

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s eighteenth installation of Finger-lickin’ Fridays!

Tomato-Artichoke Salad

This sounds like such a delicious side dish! I imagine it paired with baked chicken or a mild, white fish (like tilapia). So simple!

roma-on-the-vine

Status: Curious to try, recipe from Publix Aprons

Makes: 4 servings

Ingredients:

  • 3 large plum tomatoes, quartered
  • 2 tablespoons basil pesto
  • 2 tablespoons sherry (or red wine) vinegar
  • 1 cup quartered artichoke hearts, drained
  • 1/2 cup cheese croutons
  • 2 cups baby spinach

Directions:

  • Whisk pesto and vinegar in salad bowl until well blended.
  • Add tomatoes, artichokes, and croutons; toss until evenly coated. Place spinach on serving platter; top with tomato mixture. Serve.

Enjoy!

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