Roasted Tomatoes over Mixed Greens

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Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.

110
Calories
6g
Fat
4g
Protein
8
Servings

Ingredients

2 c Stonyfield Organic Whole Milk Plain Yogurt
Zest and juice of 2 limes
1/2 c dill (cleaned, dried and chopped)
Salt and pepper to taste
4 c grape tomatoes (cut in half lengthwise)
4 beefstalk tomatoes (sliced 1/4 inch thick)
4 clv garlic (sliced)
2 T olive oil
8 c mixed salad greens
Nutrition Information: 
Calories: 
110
Calories from Fat: 
50
Total Fat: 
6g
Saturated Fat: 
2g
Cholesterol: 
10mg
Sodium: 
60mg
Total Carbohydrate: 
11g
Dietary Fiber: 
3g
Sugars: 
7g
Protein: 
4g
Vitamin A: 
60%
Vitamin C: 
30%
Calcium: 
10%
Iron: 
4%

Preparation:

Step 1

Preheat oven to 450°. Place a piece of parchment paper over a baking sheet. In a bowl mix together yogurt, lime zest, juice, dill, salt and pepper.

Step 2

In a seperate bowl place the tomatoes and garlic. Drizzle with olive oil, and toss to eveny coat.

Step 3

Spread tomatoes onto the prepared baking sheet. Bake until skins start to brown, 10 to 15 minutes.

Step 4

Divide salad greens between 8 plates and arrange tomatoes on top, large and small. Drizzle with remaining dressing and add salt and pepper to taste.

Ingredients

2 c Stonyfield Organic Whole Milk Plain Yogurt
Zest and juice of 2 limes
1/2 c dill (cleaned, dried and chopped)
Salt and pepper to taste
4 c grape tomatoes (cut in half lengthwise)
4 beefstalk tomatoes (sliced 1/4 inch thick)
4 clv garlic (sliced)
2 T olive oil
8 c mixed salad greens
Nutrition Information: 
Calories: 
110
Calories from Fat: 
50
Total Fat: 
6g
Saturated Fat: 
2g
Cholesterol: 
10mg
Sodium: 
60mg
Total Carbohydrate: 
11g
Dietary Fiber: 
3g
Sugars: 
7g
Protein: 
4g
Vitamin A: 
60%
Vitamin C: 
30%
Calcium: 
10%
Iron: 
4%

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