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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baby Greens with Roasted Tomatoes and Parmesan Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy