Serve this tasty salad from the Tomato Baked Salad; featuring spinach, red onions, herbs, feta cheese and mint!
Recipe Background:When I was living in South Africa it was hard to find fresh tomato. Unfortunately, in many parts of the country, tomatoes aren’t at their best for much of the year. To make up for that inferior flavor, many grocery store sell Sun-dried tomato. I like to give a bit of flavor so I change following recipe by sauteing sun dried tomatoes and balsamic vinegar, or just backed them in the oven. They emerge sweetened, flavorful, and ready to accompany to the salad’s standard accouterments: basil and mozzarella.
- 500 gram Sun-dried tomato diced
- 100 gram spinach
- 1 medium red onion (diced)
- 2 boiled eggs (I prefer only in winter)
- 2 Shiitake Mushroom
- 2 Tbsp. fat-free feta cheese (crumbled)
- 1/4 cup chopped, fresh mint
- 2 limes (juiced)
1 Tbsp. olive oil
1/2 tsp. black pepper
Preheat oven to 375°F. Add Sun-dried tomato, olive oil, balsamic vinegar, and anything you like; mushroom, shrimp, and toss to combine. Transfer to oven to roast until wrinkled and just starting to char, about 40 minutes, tossing periodically to cook evenly.
In a small bowl, combine lime juice, oil and pepper – whisk well.
Pour over vegetable mixture and serve.
Nice and simple does it 🙂