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2
roma tomatoes, halved lengthwise and seeded
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1
tablespoon white wine vinegar
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1/4
teaspoon freshly ground black pepper
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1/8
teaspoon salt
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1
tablespoon extra-virgin olive oil
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1
tablespoon white wine vinegar
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1/4
teaspoon dried herb (basil, marjoram, oregano, rosemary, tarragon, or thyme)
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1/8
teaspoon salt
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1/8
teaspoon freshly ground black pepper
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3
cups torn romaine or mixed salad greens
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1/2
cup sliced fresh cremini or button mushrooms
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2
tablespoons dried cranberries
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2
tablespoons coarsely chopped pecans, toasted
1. Line a small baking sheet with foil; lightly grease the foil. In a plastic bag, combine the tomatoes, the 1 tablespoon vinegar, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Seal and shake well to coat tomatoes with the vinegar mixture. Arrange tomatoes, cut side up, on the prepared baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until tomato skins are bubbly and dark red, but not burned. If you like, chop tomatoes.
2. For vinaigrette: In a screw-top jar, combine the oil, 1 tablespoon vinegar, herb, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Cover and shake well.
3. Arrange the romaine on 2 chilled salad plates. Top with the mushrooms, cranberries, and pecans. Place tomatoes to side of salad. Pour vinaigrette over salad. Serve immediately.
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