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
⅓ 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
⅓ 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