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.

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 68%
  • Fat: 7.3g
  • Saturated fat: 1.4g
  • Protein: 3.9g
  • Carbohydrate: 5.5g
  • Fiber: 1.5g
  • Cholesterol: 4mg
  • Iron: 1.1mg
  • Sodium: 299mg
  • Calcium: 97mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
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