| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Home5 |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Mixed greens or lettuces |
| 1/2 |
|
Cucumber, halved & sliced |
| 6 |
|
White mushrooms, sliced |
| 1 |
|
Carrot, shredded |
| 1/2 |
c |
Walnuts, toasted |
| 3 |
oz |
Goat cheese, crumbled |
|
|
optional |
|
|
For the salad: Place all |
|
|
ingredients in a |
|
|
large bowl. |
|
|
Add dressing, to taste and |
|
|
toss |
|
|
well. |
| 1 |
lb |
Ripe roma tomatoes, halved & |
|
|
seeded |
| 1 |
|
Garlic clove, minced |
| 1/4 |
c |
Olive oil |
| 6 |
T |
Red wine vinegar |
| 2 |
T |
Chopped fresh herbs OR 1 T. |
|
|
dried herbs such as |
|
|
Parsley, chives or basil |
| 1/2 |
c |
Olive or canola oil |
|
|
Salt & pepper, to taste |
INSTRUCTIONS
In a mixing bowl toss the tomato halves with the garlic and 1/4 cup
olive oil. Arrange them cut side down, on a baking sheet sprayed with
non-stick cooking spray, and bake at 375ø for 20 minutes. Transfer
the tomatoes, with any juices from the pan, to a blender or food
processor. Add the vinegar and herbs and blend until smooth. With the
machine still running, slowly pour in the oil. Season with salt and
pepper. Will hold in an airtight container for 1 week in the
refrigerator. Shake well before using. Yields: 1 1/2 cups Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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