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Romaine Salad with Roasted Cherry Tomatoes & Blue Cheese

Updated February 23, 2016
(1 Votes)

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I grew up eating blue cheese, and my boys inherited those genes! In this dish, I partner the tangy crumbles with caramelized roasted tomatoes and lettuce, then I nestle everything under a delightful honey mustard-spiked dressing. This is excellent with pasta dishes, steak, and chicken.

Make it a meal kit: Roast the tomatoes and make the dressing (the olive oil through the salt and pepper). Store each separately in sealable containers or plastic bags for up to 3 days in the refrigerator. When ready to serve, arrange the tomatoes on top of the lettuce and drizzle the dressing over the top (for warm tomatoes, reheat them in the microwave for 1 to 2 minutes on HIGH).

Morph it: Roast a double batch of the tomatoes and morph the extras into Mixed Cherry Tomato Salad. (The roasted tomatoes add a wonderful sweet flavor to the salad.) The extra tomatoes also make a great addition to any pasta or rice dish.

Serves4

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time25 min

Cooking Time - Text25

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Courseappetizer, side dish

Dietary Considerationappetizer, side dish

Mealdinner, lunch

Taste and Texturecheesy, creamy, crisp, savory, sweet

Type of Dishfirst course salad, salad

Ingredients

  • Cooking spray
  • 2 cups cherry or grape tomatoes, cut in half
  • ½ teaspoon salt
  • 6 cups chopped romaine lettuce
  • ¼ cup crumbled blue cheese
  • ¼ cup garlic-flavored or regular olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey mustard
  • Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.

Spread the tomatoes out on the sheet, cut side up, and sprinkle with the salt. Roast until the tomatoes are browned and slightly shriveled, about 25 minutes.

Arrange the lettuce on a serving platter and top with the roasted tomatoes and blue cheese.

In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper. Pour the dressing over the salad and serve.

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