Mixed green salad with roasted tomato-garlic dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Mixed greens or lettuces |
| ½ | Cucumber; halved & sliced | |
| 6 | White mushrooms; sliced | |
| 1 | Carrot; shredded | |
| ½ | cup | Walnuts; toasted |
| 3 | ounces | Goat cheese; crumbled (optional) |
| For the salad: Place all ingredients in a | ||
| ; large bowl. | ||
| Add dressing; to taste, and toss | ||
| ; well. | ||
| 1 | pounds | Ripe roma tomatoes; halved & seeded |
| 1 | large | Garlic clove; minced |
| ¼ | cup | Olive oil |
| 6 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Chopped fresh herbs OR 1 T. dried herbs; such as |
| Parsley; chives or basil | ||
| ½ | cup | Olive or canola oil |
| Salt & pepper; to taste | ||
Directions
FOR THE DRESSING
In a mixing bowl toss the tomato halves with the garlic and ¼ cup olive oil. Arrange them cut side down, on a baking sheet sprayed with non-stick cooking spray, and bake at 375ø for 20 minutes. Transfer the tomatoes, with any juices from the pan, to a blender or food processor. Add the vinegar and herbs and blend until smooth. With the machine still running, slowly pour in the oil. Season with salt and pepper. Will hold in an airtight container for 1 week in the refrigerator. Shake well before using. Yields: 1½ cups
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