Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Arugula, Roasted Tomato, and Goat Cheese Salad

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.

Cooking Light AUGUST 2005

  • Yield: 6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 44%
  • Fat: 2.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 6g
  • Fiber: 0.9g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 97mg
  • Calcium: 54mg
advertisement

Go to Full Version of

Arugula, Roasted Tomato, and Goat Cheese Salad Recipe

advertisement