Slow roasted tomatoes on fresh spinach
Slow roasted tomatoes with parmesan cheese, perfect addition to your meal.
4 cups lightly packed mesclun salad greens
16 slow roasted tomatoes [see our recipe]
¼ cup sliced Parmesan cheese
3 Tbsp olive oil
2 Tbsp vinegar or lemon juice
1 tsp sugar
Arrange mesclun, tomatoes and Parmesan on a salad platter.
Place oil, vinegar and sugar in a screw top jar and shake well.
Drizzle dressing over the salad.
Variation: Add ¼ cup black olives or basil leaves to the salad.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.0g|