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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Razu Cdry
[email protected]I'm not sure about this salad. I'm not a big fan of roasted vegetables.
NEPALI BARBERS
[email protected]This salad is perfect for a summer picnic or barbecue.
Sports Info
[email protected]I can't wait to try this salad! It looks so delicious and healthy.
Desmond Erunsell
[email protected]This salad is a great way to get your veggies in. It's also a good source of fiber and vitamins.
Joe Williams
[email protected]I love the combination of flavors in this salad. The roasted tomatoes are sweet and smoky, the onions are sharp, and the mushrooms are earthy. The dressing is also really good.
shareef khan
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've even served it at potlucks and it's always a hit.
Hilal kamall
[email protected]I'm not a big fan of mushrooms, but I loved them in this salad. The roasting process really brings out their flavor.
Magic Cruz
[email protected]This salad is a great way to use up leftover roasted tomatoes. I also like to add some chopped fresh herbs, such as basil or oregano, for extra flavor.
Abdullah Mughal
[email protected]I've made this salad a few times now and it's always a hit. The roasted tomatoes are so flavorful and the dressing is light and tangy. I usually serve it with grilled chicken or fish.
Mckenzie Houzaifi
[email protected]This roasted tomato, onion, and mushroom salad has a delicious smoky flavor and is perfect for a summer cookout.