Roasted tomato and veg salad

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Roasted tomato and veg salad calories by ingredient
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Number of Servings: 3


    # 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.

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