Heat oven to 350°. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 113.5mg||35 %|
|Sodium 162.5mg||6 %|
|Potassium 876.3mg||23 %|
|Total Carbohydrate 92.3g||27 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 81.3g|
|Protein 27.7g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 552
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!