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Roasted Tomato Salad
- 3 tomatoes, cut into wedges
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons very thinly sliced fresh basil leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- kosher salt and ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 head Boston lettuce, leaves separated
- 4 romaine lettuce leaves, thinly sliced
- 3 ounces freshly shaved Parmesan cheese
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 10.9g|
|Saturated Fat 3.5g|
|Total Carbohydrate 8.8g|
|Dietary Fiber 2.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|