Baby Greens with Roasted Tomatoes and Parmesan

Halving the tomatoes for this recipe only takes a few minutes and really allows them to absorb the wonderful sweetness of balsamic vinegar. If you are in a hurry, they work just fine whole, too.


6 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 15 Minutes
Other: 15 Minutes

Nutritional Information

Calories 97
Caloriesfromfat 68 %
Fat 7.3 g
Satfat 1.4 g
Protein 3.9 g
Carbohydrate 5.5 g
Fiber 1.5 g
Cholesterol 4 mg
Iron 1.1 mg
Sodium 299 mg
Calcium 97 mg


1 pint grape tomatoes, halved
1/3 cup light balsamic vinaigrette (such as Newman's Own), divided
1 (6-ounce) package spinach and arugula mix (such as Fresh Express Baby Blends Spicy Spinach)
1/3 cup thinly sliced red onion
1/4 cup pine nuts, toasted
1 ounce shaved fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 450°.

2. Combine tomatoes and 2 tablespoons balsamic vinaigrette on a jelly-roll pan, tossing well to coat. Bake at 450° for 15 minutes or until shriveled and roasted. Cool completely (about 15 minutes).

3. Combine cooled tomatoes, spinach and arugula mix, and next 4 ingredients in a large bowl, tossing well to combine. Add remaining dressing; toss well to coat.

Maureen Callahan,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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