Roasted Tomato Dressed Romaine Salad Recipes

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Romaine Salad with Roasted Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

Steps:

Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING

Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories Salad Milk/Cream Garlic Leafy Green Mushroom Tomato Appetizer Roast Mayonnaise Broccoli Cucumber Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 16

Ingredients

Dressing
2 whole heads of garlic, unpeeled
Olive oil
1 cup mayonnaise
1/2 cup buttermilk
2 1/2 tablespoons minced fresh chives
1 tablespoon fresh lemon juice
1 1/4 teaspoons celery salt
1/4 teaspoon (scant) freshly ground black pepper
Vegetables
1 18-ounce package hearts of romaine (about 3), coarsely torn
1 1-pint container grape tomatoes
1 1/2 cups small broccoli florets
1 small English hothouse cucumber, thinly sliced
1 8-ounce package thinly sliced mushrooms
1 small red onion, sliced paper-thin

Steps:

For dressing:
Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
For vegetables:
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

ROASTED TOMATO VINAIGRETTE WITH GRILLED ROMAINE

Roasted Tomato Vinaigrette With Grilled Romaine image

A simple light and perfect salad. Perfect summertime salad. This dressing is great with fresh market produce, but I have found it is a great way to use those "mid year" tomatoes which sometimes are a bit bland. The roasting really brings out a sweetness.

Provided by SarasotaCook

Categories Salad Dressings

Time 30m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 15

Ingredients

3 heads romaine lettuce (usually 1 package. Slice lengthwise to make 6 servings)
salt
pepper
olive oil (to drizzle on the romaine to grill)
1/2 cup parmesan cheese, grated to finish the salad
6 plum tomatoes, cut in half and lightly seeded (roasted and rough chopped)
1 cup olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 -3 tablespoons garlic, minced
1 tablespoon Dijon mustard
1 cup fresh basil, rough chopped
1 large shallot, rough chopped
salt
pepper

Steps:

Tomatoes -- Roast the tomatoes. In a 400 degree oven or on a grill, just slice the tomatoes in half and grill or roast until slightly semi soft. No need for seasoning at this point. Just 5-7 minutes per side. Remove and let cool before chopping.
Dressing -- Rough chop the tomatoes and add to a small bowl. Add in all other ingredients and mix well with an immersion blender, a regular blender or a small food processor. Puree until you have a smooth texture. Chill until ready to use.
Romaine -- Slice each romaine heart lengthwise and drizzle with olive oil and season with salt and pepper. Grill the romaine, on either an outdoor grill, a grill pan, or even a saute pan -- anything you have. Just 3-4 minutes per side until lightly brown and slightly wilted.
Serve -- The warm romaine with the chilled vinaigrette and fresh grated parmesan. ENJOY!
Note: This dressing is great over fish, grilled vegetables, or pretty much anything. It is a wonderful dressing.

Nutrition Facts : Calories 428.7, Fat 39.6, SaturatedFat 6.6, Cholesterol 7.3, Sodium 185.4, Carbohydrate 15, Fiber 7.7, Sugar 5.5, Protein 8.1

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