Michelle's Healthy (but so yum) Grilled Tomato Spring Salad

As we get ready to plunge into Spring with fun, chic, and just a tad tighter fashion than we'd be sporting in winter months, I expect some of us will be watchin our waistline. :)  I get so bored with the norm and I'm always thinking of ways to spice up the kitchen with some tasty dish. I created this scrumptious salad while on vacation with the fam a few weeks ago. They loved it, and I am confident you will too! 

Wrap in foil four tomato slices sprinkled with salt and pepper and drizzeled with olive oil. Place on the grill (cook in the oven if grill is not an option) cook till tomatoes are soft to the touch with a fork. Remove from grill and pour the juice mixture of olive oil and tomatoes over the spring salad mix for four to six people (or you can use spinach).  Cut tomatoes into small pieces and add to salad mixture along with feta cheese (2-3 tbls.), sliced glazed almonds (2 tbls). Make sure to put the juice from the tomatoes and olive oil mixture into the salad and mix it with the dressing. MMMMM....so great. So yummy. :) Michael and the kids loved this.

I use balsamic vingerette for this salad. Two tablespoons should be fine for a salad for four to six people. The key to keeping salad low fat is keeping the amount of cheese and dressing to a minimum. We can turn a healthy meal in to a very high calorie, high fat, meal very quickly, by adding too much dressing and lots of cheese and nuts. I always order my dressing on the side in restaurants. Restaurants especially tend to pour on the dressing in excess.
 

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