Arugula Salad with Roasted Tomatoesdate: November 1, 2012
Nutrition Information (per serving)
6 oz cherry tomatoes, about 12 tomatoes
¼ tsp extra virgin olive oil
¼ tsp granulated garlic
¼ cup fresh lemon juice
2 tsp extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 cups fresh arugula
2 cups mixed greens
12 endive leaves
4 Tbsp shredded Parmesan cheese
- Preheat oven to 350F. Lightly coat a small sheet pan with canola oil spray. Rub tomatoes with ¼ teaspoon olive oil, and sprinkle with granulated garlic. Roast in oven for 10 minutes, or until just beginning to brown. Cool.
- Combine lemon juice, olive oil, salt and pepper. In large bowl, combine arugula and mixed greens. Pour dressing over greens and toss lightly.
- Plate 1 cup greens with 3 endive leaves, and top with roasted cherry tomatoes. Sprinkle each salad with 1 tablespoon Parmesan.