2 1/4 cups Furmano's Diced Tomatoes, Juice Reserved
3/4 teaspoon Garlic, Minced
3/4 teaspoon Salt
1/6 teaspoon Black Pepper
1 1/2 tablespoons Lemon Juice
1 1/2 tablespoons Red Wine Vinegar
1/2 cup Water
3 ounces Arugula
3/4 cup Red Onion, Sliced
3/8 cup Carrots, Julienned
3/8 cup Cucumber, Sliced
Preparation
Place reserved juice from diced tomatoes, garlic, salt, black pepper, lemon juice, and red wine vinegar in a mixing bowl. Whisk.
While whisking, drizzle olive oil into bowl. This is your tomato vinaigrette.
Place greens, diced tomatoes, cucumbers, red onion, and carrots in a large mixing bowl. Toss gently to incorporate all ingredients.
Toss gently with 3/4 cup of the vinaigrette if serving on plate. If it will be self served, place dressing on the side. Leftover dressing will keep for one week in the refrigerator.
