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Herbed Winter Salad
Bake: 20 mins at 425°F
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.
For vinaigrette:2. 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.
