Roasted tomato and veg salad
- Number of Servings: 3
Ingredients
# 4 large heirloom tomatoes, halved# 1/4 cup olive oil# 6 cups fresh spinach# 3 cups green beans, blanched and cut into 1/2-inch pieces# 3 cups fresh corn, shaved from the cob# 3 cups diced red bell peppers# 3 cups cherry tomatoes, halved # *Lemon Juice, 1 lemon yields (remove)# Cilantro, raw, 1 tbsp (remove)
Heat oven to 350°. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 5 ingredients in a chilled bowl and toss. Add lemon juice to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.
Number of Servings: 3
Recipe submitted by SparkPeople user CHAKRATEEZE.
Number of Servings: 3
Recipe submitted by SparkPeople user CHAKRATEEZE.
Nutritional Info Amount Per Serving
- Calories: 449.4
- Total Fat: 22.4 g
- Cholesterol: 0.0 mg
- Sodium: 113.6 mg
- Total Carbs: 64.3 g
- Dietary Fiber: 15.7 g
- Protein: 12.9 g
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