How To Make Roasted Tomato & Cheddar Rice with Garden Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 cups of cooked rice
- 2 cups of cherry tomatoes, halved
- 1 cup of shredded cheddar cheese
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 4 cups of mixed salad greens
- 1 cucumber, sliced
- 1 bell pepper, sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
Instructions
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Preheat the oven to 400°F (200°C).
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In a mixing bowl, combine the cooked rice, halved cherry tomatoes, shredded cheddar cheese, olive oil, garlic powder, salt, and pepper.
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Transfer the rice mixture into a baking dish and spread it evenly.
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Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the tomatoes are slightly charred and the cheese is melted and golden.
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While the rice is roasting, prepare the garden salad by combining the mixed salad greens, cucumber, bell pepper, and red onion in a salad bowl.
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In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing for the salad.
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Once the rice is done, remove it from the oven and let it cool slightly.
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Serve the roasted tomato and cheddar rice alongside the garden salad, drizzling the balsamic dressing over the salad.
Nutrition
- Calories : 350 kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 300mg
- Total Carbohydrates : 45g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 10g
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