RED, WHITE AND GREEN SALAD

RED, WHITE AND GREEN SALAD image

Yield Makes 4-6 first course servings

Number Of Ingredients 6

4-6 cups mixed Baby Greens (mild or spicy)
1 cup basil leaves
8 roasted tomatoes (recipe below)
1/2 of a cucumber
2 T. freshly grated Parmesean-Reggiano
1/4 to 1/2 cup Ken's Steak House (Regular or Lite) Caesar Dressing

Steps:

Roasted Tomatoes: Preheat oven to 400 degrees. Trim tomatoes and slice vertically in half. Place in roasting pan and drizzle with 2T olive oil or dot with 2T butter. Sprinkle liberally with salt and pepper. Roast for 35 to 45 minutes, until tomato skins wrinkle and brown. Let cool. While tomatoes are cooling, place baby greens in a large salad bowl. Pinch basil leaves from the stem, as close to the base of the leaf as possible and leave whole. Add to greens. Seed and quarter cucumber. Slice approximately 1/4" thick and add to greens. When tomatoes are cool, chop in 1/4" dice and add to salad. Sprinkle Parmesean on top, pour dressing on salad and toss gently.