Baby Greens with Roasted Tomatoes and Parmesan |
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Prep Time: 17 Minutes Cook Time: 15 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Preheat oven to 450°.
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. 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.
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