Roasted Tomato And Spinach Salad Food

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

TOMATO SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.

SPINACH, AVOCADO, TOMATO SALAD

Steps:

• Combine dressing ingredients in a bowl and whip to combine. Pit, peel and slice avocado. Dice tomato. Combine salad ingredients and top with dressing.

BOW TIE & SPINACH SALAD

Steps:

• Cook pasta according to the package directions. Drain; transfer to a large bowl., Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.

SPINACH TOMATO SALAD

Steps:

• Mix the dressing ingredients together.
• Put the spinach and mushrooms in a bowl.
• Toss with dressing and put on plates.
• Top with sliced or chopped boiled egg, tomatoes and fresh grated parmesan cheese.
• Variation:.
• mix boston or bibb lettuce with the spinach, saute the mushrooms (cool), and use oil packed, drained and sliced sundried tomatoes instead of grape tomatoes.

GREEK ROASTED TOMATO AND SPINACH SALAD

Steps:

• Cut cheese into 1/2 inch thick lenghtwise slices.
• Mix oil, garlic and herbs in a shallow dish, add cheese, cover and marinate 1 to 2 hours.
• Preheat oven to 400°F.
• PLace onions and tomatoes on a baking sheet, drizzle with 2 tbls of the extra virgin olive oil, 1 tbls balsamic vinegar, salt and pepper.
• Bake 30 to 40 minutes or until golden brown.
• Meanwhile, heat a non-stick frying pan over medium heat, drain the cheese and cook for 1 minute each side or until golden brown.
• Divide spinach among 4 serving plates, top with toamatoes and onions.
• Whisk together the remaining oil and vinegar and drizzle over the salad.
• Top with Haloumi and serve.