Wednesday, September 7, 2011

Roasted Tomato Lemon Pesto Salad by Colleen Guenther

This salad is so fresh and perfect. In this dish, roasted tomatoes just explode in your mouth and will, I warn you, become quite addicting. Add them to anything really!

What you need:

Heirloom Cherry tomatoes (or any kind of cherry tomato) roasted
Walnuts roasted
Salt and pepper

1 can of Butter Beans rinsed and drained
2 juices from 2 lemons
2 TBS pesto (homemade preferable but from the jar is fine)
Dash of Salt and Pepper


Cut your cherry tomatoes in half and put in a roasting pan face up and sprinkle a little EEOV, salt and pepper. Roast at 350degrees for 20 minutes. Also put your walnuts in a roasting pan and roast for 5-10 minutes. I was thinking of caramelizing them for this dish so feel free to try that too. For the Dressing, mix all of your ingredients. Plate your arugula, top with roasted walnuts and tomatoes. Top with your bean dressing. Also would be delicious with green beans or even asparagus. Enjoy!

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