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Arugula, Roasted Tomato, and Goat Cheese Salad

Photo: Oxmoor House
Yield 6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula with the tomato and goat cheese, but any other greens will work.

Ingredients

  • 1 cup grape or cherry tomatoes, halved
  • 1/4 cup Maple-Balsamic Dressing, divided
  • Cooking spray
  • 8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)
  • 1/4 cup thinly vertically sliced red onion
  • 2 tablespoons crumbled goat cheese
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 47
  • caloriesfromfat 44 %
  • fat 2.3 g
  • satfat 0.6 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 6 g
  • fiber 0.9 g
  • cholesterol 1 mg
  • iron 0.7 mg
  • sodium 97 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely.

  3. Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.