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Rated 5.0 stars by 1 users
Salads
Italian
4
5 minutes
15 minutes
310
2 pints cherry tomatoes
2 tablespoons Basil Pesto Grapeseed Oil
1 teaspoon Rancher Rub
1 teaspoon Garlic Galore Seasoning
1/4 cup torn basil leaves
1/4 cup Basil Pesto Grapeseed Oil
2 tablespoons balsamic vinegar
1/2 teaspoon Rancher Rub
8 cups arugula
4 ounces fresh mozzarella balls
Preheat oven to 400°F. Line a sheet pan with foil.
Toss tomatoes with 2 tablespoons Basil Pesto Grapeseed Oil, 1 teaspoon Rancher Rub, and Garlic Galore Seasoning. Spread in a single layer on the prepared sheet pan.
Roast tomatoes for 15 minutes or until skins are starting to burst. Remove from oven and cool slightly.
Meanwhile, make the dressing: add basil, remaining 1/4 Basil Pesto Grapeseed Oil, balsamic vinegar, and remaining 1/2 teaspoon Rancher Rub to a small food processor and blend until combined.
Assemble salad with arugula, mozzarella, roasted tomatoes, and dressing.
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