Herbed Winter Salad | Midwest Living
More
Close

Herbed Winter Salad

Recipe finder

Herbed Winter Salad

0
Login to rate this recipe.
  • Makes: 4 servings
  • Prep 20 mins
  • Bake 20 mins

Login to save this recipe

Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.

Ingredients

  • 4 roma tomatoes, halved lengthwise and seeded
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon snipped fresh herb (basil, marjoram, oregano, rosemary, tarragon, or thyme)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups mesclun or torn mixed salad greens
  • 1 cup sliced fresh cremini or button mushrooms
  • 1/2 cup seedless red and/or green grapes, halved
  • 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, vinegar, herb, the salt, and the 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 Facts

(Herbed Winter Salad)

Servings Per Recipe 4, Fat, total (g) 24, fiber (g) 3, sodium (mg) 308, carb. (g) 14, pro. (g) 4, cal. (kcal) 269

Add Your Comment