AuthorMike EgrieCategory, DifficultyIntermediate
Campari Mixed Salad
Yields8 Servings
Prep Time20 mins
 1 (10 oz) Y.E.L.O.™ tomatoes, but into wedges
 1 lb campari tomatoes, cut into wedges
 4 cups torn radicchio
 4 cups argula
  cup crumbled bleu cheese
 ¼ cup toasted pumpkin seeds
 white wine vinaigrette
 ¼ cup olive oil
 3 tbsp white wine vinegar
 1 tbsp honey
 2 tbsp minced shallot
 ½ tsp salt
 ¼ tsp freshly ground pepper
1

Dressing: Whisk together olive oil, vinegar, honey, shallot, salt and pepper until combined.

2

Toss tomatoes, radicchio and arugula. Sprinkle with bleu cheese.

3

Drizzle with 1/4 cup dressing, adding more to taste if desired.

4

Sprinkle with pumpkin seeds and serve.

How to Select:
Choose tomatoes with bright, shiny skins and firm fresh.

How to Store:
Store tomatoes at room temperature away from direct sunlight, use within one week after ripe. Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before spoil.

Nutrition Benefits:
Tomatoes are low fat, saturated fat free, very low in sodium, cholesterol free, and low in calories. They are also high in vitamin A, high in vitamin  C, and a good source of potassium. 

Ingredients

 1 (10 oz) Y.E.L.O.™ tomatoes, but into wedges
 1 lb campari tomatoes, cut into wedges
 4 cups torn radicchio
 4 cups argula
  cup crumbled bleu cheese
 ¼ cup toasted pumpkin seeds
 white wine vinaigrette
 ¼ cup olive oil
 3 tbsp white wine vinegar
 1 tbsp honey
 2 tbsp minced shallot
 ½ tsp salt
 ¼ tsp freshly ground pepper

Directions

1

Dressing: Whisk together olive oil, vinegar, honey, shallot, salt and pepper until combined.

2

Toss tomatoes, radicchio and arugula. Sprinkle with bleu cheese.

3

Drizzle with 1/4 cup dressing, adding more to taste if desired.

4

Sprinkle with pumpkin seeds and serve.

Campari Mixed Salad
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