Mix vinegar, mustard, garlic, salt and pepper with wire whisk until well blended. Gradually add olive oil, mixing with whisk until well blended after each addition.
Toss tomatoes, onions, artichokes, parsley, croutons and 72 of the Ciliegine. Add 1-1/2 cups of the vinaigrette; toss to coat.
For each serving, toss 2 cups of the salad greens with 1 Tbsp. of the remaining vinaigrette. Place on salad plate; top with 1-1/2 cups of the tomato mixture. Sprinkle with 2 Tbsp. of the basil chiffonade and 3 of the Ciliegine.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.