Herbed Winter Salad
Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.
Ingredients
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4 roma tomatoes, halved lengthwise and seeded
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1 tablespoon balsamic vinegar
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1/4 teaspoon freshly ground black pepper
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1/8 teaspoon salt
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1/3 cup extra-virgin olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon snipped fresh herb (basil, marjoram, oregano, rosemary, tarragon, or thyme)
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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6 cups mesclun or torn mixed salad greens
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1 cup sliced fresh cremini or button mushrooms
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1/2 cup seedless red and/or green grapes, halved
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1/4 cup coarsely chopped walnuts, toasted
Directions
1.
Line a small baking sheet with foil; lightly grease the foil. In a plastic bag, combine the tomatoes, the 1 tablespoon balsamic vinegar, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Seal and shake well to coat tomatoes with the vinegar mixture. Arrange tomatoes, cut side up, on the prepared baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until tomato skins are bubbly and dark red, but not burned. If you like, chop tomatoes.
2.
For vinaigrette: In a screw-top jar, combine the oil, 2 tablespoons vinegar, herb, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper. Cover and shake well.
3.
Arrange the mesclun on 4 chilled salad plates. Top with the mushrooms, grapes, and walnuts. Place tomatoes to side of salad. Pour vinaigrette over salad. Serve immediately. Makes 4 servings.
Nutrition information
Calories 269, Total Fat 24 g, Cholesterol 0 mg, Sodium 308 mg, Carbohydrate 14 g, Fiber 3 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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