This colorful salad stars sweet roasted cherry tomatoes with the tart of red wine vinegar.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a 15x10x1-inch baking pan, toss together tomatoes, bread red onion, minced garlic, olive oil, salt and pepper. Roast in a 425°F oven 10 to 15 minutes, or until bread is toasted and tomatoes are tender, stirring halfway through.

  • Add chopped romaine to pan with tomato mixture and toss gently. Return to oven and roast 2 to 4 minutes more, until lettuce just starts to wilt. To serve, gently toss with red wine vinegar and Parmesan cheese.

Nutrition Facts

225 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 4 mg cholesterol; 568 mg sodium. 482 mg potassium; 30 g carbohydrates; 3 g fiber; 5 g sugar; 7 g protein; 0 g trans fatty acid; 5263 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 88 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;