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.

Maureen Callahan
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
17 mins
cook:
15 mins
additional:
15 mins
total:
47 mins
Yield:
6 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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).

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

97 calories; calories from fat 68%; fat 7.3g; saturated fat 1.4g; protein 3.9g; carbohydrates 5.5g; fiber 1.5g; cholesterol 4mg; iron 1.1mg; sodium 299mg; calcium 97mg.
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