Roasted Tomato, Mushroom and Halloumi Cheese Salad

Recipe by Charna Sheinfeld, Nutrition Intern

Serves 4

Ingredients:

1 pint cherry tomatoes
3 cups button mushrooms
4 oz. low fat low sodium Halloumi cheese, cut into 1 inch cubes
4 cups Romaine lettuce
2 tbsp. olive oil plus 1 tbsp.
1 tbsp. balsamic vinegar
3 cloves garlic, finely minced
1 1/2 tsp. dried oregano plus 1 tsp.
1/2 tsp. dried thyme
1/8 tsp. black pepper

Dressing Ingredients:

Reserved roasting liquid
1 tsp. extra virgin olive oil
2 tsp. balsamic vinegar

Instructions:

1. Preheat oven to 400 degrees F.
2. Arrange washed and dried tomatoes and mushrooms facing down on a baking pan.
3. Mix 2 tbsp. olive oil, vinegar, garlic, 1 1/2 tsp. oregano and thyme together and pour over tomatoes and mushrooms making sure they are evenly coated.
4. Sprinkle with black pepper.
5. Roast for 30 minutes in preheated oven.
6. Flip tomatoes and mushrooms and roast for an additional 30 minutes.
7. Meanwhile, prepare the cheese: after cubing the cheese, sprinkle with remaining 1 1/2 tsp. oregano.
8. Heat 1 tbsp. olive oil in pan. Once oil is hot, gently place cubed cheese in pan.
9. Heat for 2-3 minutes until browned. Flip and heat for another 1-2 minutes.
10. Remove from heat and cool slightly until you can handle it.
11. Once the tomatoes and mushrooms are ready, remove from oven and reserve all juices.
12. Dressing: Mix together reserved juices, extra virgin olive oil and balsamic vinegar. Toss romaine lettuce with dressing.
13. Skewer a tomato, cheese cube and mushroom, alternating in a pattern, three times per skewer.
14. Serve over dressed romaine lettuce salad.

Serving Size: 2 skewers over a romaine lettuce salad

Nutrition Facts:
Calories: 220
Total Fat:  15 gm
Saturated Fat: 3.5 gm
Monounsaturated Fat:  8 gm
Polyunsaturated Fat:  1.5 gm
Cholesterol:  14 mg
Protein:  8 gm
Carbohydrate:  15 gm
Dietary Fiber :  4 gm
Sodium: 55 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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