Winter Salad
Recipe from
Heart-Healthy Living
Roasted tomatoes, dried cranberries, and nuts combine to give this side salad a heartier feel for the winter months.
Servings:
2 servings
Prep Time:
25 mins
Total Time:
45 mins
Ingredients
-
2roma tomatoes, halved lengthwise and seededsee savings
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1 tablespoonwhite wine vinegarsee savings
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1/4 teaspoonfreshly ground black peppersee savings
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1/8 teaspoonsaltsee savings
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1 tablespoonextra-virgin olive oilsee savings
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1 tablespoonwhite wine vinegarsee savings
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1/4 teaspoondried herb (basil, marjoram, oregano, rosemary, tarragon, or thyme)see savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonfreshly ground black peppersee savings
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3 cupstorn romaine or mixed salad greenssee savings
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1/2 cupsliced fresh cremini or button mushroomssee savings
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2 tablespoonsdried cranberriessee savings
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2 tablespoonscoarsely chopped pecans, toastedsee savings
Directions
1.
Line a small baking sheet with foil; lightly grease the foil. In a plastic bag, combine the tomatoes, the 1 tablespoon 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 425F 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, 1 tablespoon vinegar, herb, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Cover and shake well.
3.
Arrange the romaine on 2 chilled salad plates. Top with the mushrooms, cranberries, and pecans. Place tomatoes to side of salad. Pour vinaigrette over salad. Serve immediately.
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