Tomato and artichoke salad

Fresh and zesty tomato salad with tender artichoke hearts, drizzled with a tangy vinaigrette. A burst of Mediterranean flavors in every bite.

Ingredients:

• 1 teaspoons Dijon
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper
• 4 large tomatoes cut into wedges
• 1/2 red onion, thinly sliced
• 3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
• 2 tablespoons chopped parsley

Instructions:

1. Combine Dijon mustard and balsamic vinegar in a bowl, then slowly add the olive oil while whisking. Add salt and pepper to taste.
2. Mix the vinaigrette with vegetables and parsley, then place them in a serving dish.

Summary:

• Calories: 975 kcal
• Fat: 57 g
• Protein: 29 g
• Carbs: 110 g
• Potassium: 4191 mg
• Magnesium: 496 mg