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Ingredients

• 1 14-1/2-oz. can  diced tomatoes with onion and garlic
• 1/4 cup  red wine vinegar or white wine vinegar
• 1/2 to 1 tsp.  packed brown sugar
• 2 Tbsp.  olive oil or salad oil
• 6 cups  baby spinach leaves
• 2 cups  torn arugula
• 2 cups  torn red endive or red cabbage
• 1/2 cup  sliced radishes (optional)
• 1/4 cup  snipped fresh basil
•   Shards of fresh Parmesan cheese

Description

Make The Tomato Vinaigrette Ahead And Let Stand For 20 Minutes To Allow Flavors To Blend Before Serving.

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