Color It Ruby Salad
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 pound small tomatoes, quartered
3/4 pound cherry tomatoes, halved
3/4 pound fresh strawberries, hulled and sliced
2 cans (15 ounces each) beets, drained and chopped
Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
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