Yes, I said Pumpkin Salsa Vinaigrette. I discovered Mrs. Renfro’s Pumpkin Salsa last year and can’t seem to stop eating or cooking with it.
Warm beet salad with pumpkin salsa vinaigrette. Make the vinaigrette by combining two tablespoons of pumpkin salsa, one tablespoon of olive oil and 1/2 tablespoon of balsamic vinegar. Put all ingredients into a small jar with a tight lid and sale until combined.
Tear romaine lettuce leaves onto a plate. Top with golden beets, sliced grape tomatoes, marinated artichoke hearts and slivers of parmigiana reggiano cheese. Top with the vinaigrette.