Roasted Mushroom And Tomato Salad A Simple Salad To Enjoy Recipes
ROASTED MUSHROOM AND TOMATO SALAD: A SIMPLE SALAD TO ENJOY
Roasted Mushroom and Tomato Salad From Seduction in the Kitchen
Provided by Deanna @SeductionInTheKitchen.com
Categories Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Arrange on a plate the sliced tomatoes.
- In between the tomato slices, add a cucumber slice. The plate should look like it alternating a tomato and cucumber slices.
- In a sauce pan, heat up the olive oil. Add the mushrooms, and start to roast them for about 2 minutes.
- Next add the minced garlic, continue roasting for about next one to two minutes. Take the mushrooms off the heat.
- Spoon the mushroom mixture over the tomato and cucumbers.
- Sprinkle the shallots over everything.
- Last drizzle the bleu cheese dressing over everything.
- Serve it up and ENJOY!
Nutrition Facts : Calories 230 calories
SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD
Crisp romaine topped with warm roasted vegetables makes this a wonderful salad. Most people are used to the "standard" salad with chilled vegetables and a dressing. This really just just gives a new taste to salads. A great twist on classic salad ingredients. And please feel free to add local fresh ingredients. Zuchinni, summer squash, asparagus, beans, or any local fresh ingredients of your choice.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 15
Steps:
- Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
- Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
- Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
- Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
- Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.
Nutrition Facts : Calories 276.2, Fat 23, SaturatedFat 3.2, Sodium 396.8, Carbohydrate 17.4, Fiber 6.1, Sugar 8.7, Protein 4.7
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Cuisine AmericanCategory SidesServings 4Total Time 15 mins
- Trim the stems from the mushrooms and reserve for another use. Cut the caps into 1/8-inch thick slices and place them in a large colander over a bowl.
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