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Baby Greens with Roasted Tomatoes and Parmesan

Prep time 17 mins
Cook time 15 mins
Other time 15 mins
Yield 6 servings (serving size: 1 1/4 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection