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I know I’m not the only one that likes to sometimes add fresh vegetables to what may be a takeout or frozen meal. I love adding a fresh element to brighten up the meal and at the same time it’s added nutritional value doesn’t hurt.
For lunch on Friday I made Freschetta® Canadian Style Bacon and Pineapple Pizza that I picked up at Publix supermarket. I made a marinated tomato salad which complemented the pizza. Freschetta® is focused on using quality ingredients when making their pizza and it’s evident on the first bite. I love how the crust rises during the baking process and had a fresh not frozen taste.
Publix carries a variety so be sure to pop in and look for the Naturally Rising, Brick oven or the new Artisan crust; be sure to take advantage of the in-store promotion from 5/19 – 6/8 where you can get 2 Freschetta Pizzas for $10 I used the Naturally Rising crust and was pleasantly surprised. For my tomato salad I used campari tomatoes but any type of tomato will work well. The tomatoes were cut into wedges then tossed in homemade vinaigrette which is so simple to make. I always make vinaigrette rather than buy the store bought stuff because it takes just a few minutes to make and it tastes so much better.
Marinated Tomato Salad
1 lb tomatoes cut into wedges
2 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp Dijon mustard
1 tsp chopped parsley
1 tsp sugar
½ tsp salt
¼ tsp black pepper
Place tomatoes in a bowl. To make the vinaigrette place all other ingredients except the salad greens in a jar and shake and combine. Pour over tomatoes and let sit for about 15 minutes then place over salad greens when ready to serve and toss with a little bit of the vinaigrette.