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

Source: Midwest Living

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Recipe Summary test

total:
35 mins
Servings:
4
Yield:
6 cups salad
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 9g; cholesterol 4mg; saturated fat 2g; carbohydrates 30g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 7g; vitamin a 5262.8IU; vitamin c 22.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 88.5mcg; vitamin b12 0.1mcg; sodium 568mg; potassium 482mg; calcium 101mg; iron 1mg.
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