Hear that? It's the angelic choir singing the Hallelujah chorus for all accountants, everywhere.
I pretty much stopped cooking through it all. There's something about working late, six days a week, that just removes all motivation, energy, and time to go to the grocery store.
This is the perfect spring/summer recipe. My wonderful sister found it, and I tweaked it tonight.
Miss Daisy's Tomato-Artichoke Salad
4 large tomatoes cut into wedges or 1 pint cherry tomatoes, cut into halves
3 c canned, drained artichoke hearts, sliced
1 small red onion, thinly sliced *(or use half)
Dressing:
2 T Balsamic vinegar
1 T Dijon mustard
1/4 c extra virgin olive oil
Salt and Pepper to taste
Directions: In a bowl, whisk together vinegar, mustard, salt and pepper. Gradually, whisk in the oil. Toss with vegetables and transfer to a serving platter.
3 c canned, drained artichoke hearts, sliced
1 small red onion, thinly sliced *(or use half)
Dressing:
2 T Balsamic vinegar
1 T Dijon mustard
1/4 c extra virgin olive oil
Salt and Pepper to taste
Directions: In a bowl, whisk together vinegar, mustard, salt and pepper. Gradually, whisk in the oil. Toss with vegetables and transfer to a serving platter.
Yield: 4-5 servings
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