Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left ...

Meanwhile, in a large bowl, whisk vinegar, honey, and mustard until combined. Whisking constantly, slowly stream in oil until emulsified; season with salt and pepper. Add tomatoes, gently stirring to ...

1 lb. sirloin steaks 4 cups romaine or iceberg lettuce, chopped 1 large cucumber, peeled, chopped 1 large tomato, chopped 1/4 red or white onion, chopped 1 avocado, chopped 3 hard boiled eggs ...

Scatter the top with the onion, tomatoes, cabbage and blue cheese. Toss with the Parsley Dijon Vinaigrette and serve immediately or cover with plastic wrap and refrigerate for up to 5 days.

For the vinaigrette: puree 1/4 cup red onion, 1 teaspoon Dijon, 2 cups roasted tomato base, 1/2 cup white balsamic vinegar, 1 teaspoon minced Italian parsley, and 1 cup extra-virgin olive oil.

Add the sweet potatoes, tomatoes and coconut milk. Continue to cook for another 15 to 20 minutes, until the sweet potatoes are tender. Add kale and cook another 3 to 5 minutes, until kale is wilted.

Updated: Aug. 12, 2014, 2:04 p.m. |Published: Aug. 12, 2014, 1:04 p.m. By National Desk How to make a spinach vinaigrette, perfect for dressing a summer tomato The Advance's Pamela Silvestri makes ...

In a small bowl, mix together the bacon, 1/2 cup Parmesan and flour. Line a baking sheet with parchment paper. Divide the bacon-cheese mixture into 4 mounds on baking sheet and flatten them into ...

For the vinaigrette: puree 1/4 cup red onion, 1 teaspoon Dijon, 2 cups roasted tomato base, 1/2 cup white balsamic vinegar, 1 teaspoon minced Italian parsley, and 1 cup extra-virgin olive oil.