Roasted Tomato Salad

The most flavourful vegetarian salad recipe ever!
The secret ingredient? Orange zest!

During pregnancy, be sure to use cheddar or any other pasteurized cheese. Once baby has arrived, try this delicious salad with blue cheese!

Preparation time: 30 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients: Dressing

¼ cup (65 ml) mayonnaise
3 tbsp (45 ml) light sour cream
5 to 6 drops Worcestershire sauce
1 ½ tbsp (22 ml) red wine vinegar
1 tsp. (5 ml) honey
1 tbsp chives, chopped
To taste salt and pepper

Ingredients: Salad

8 red-vine cocktail tomatoes (2 groups of 4 tomatoes)
1 tbsp (15 ml) extra-virgin olive oil
1 can of 540 ml mixed legumes, rinsed and drained
6 cups (1.5 litre) mixed salad (arugula and romaine)
2 avocados, skins and cores removed, sliced
4 boiled eggs, peeled and cut in halves
1 orange zest
100 gr aged cheddar or blue cheddar (after baby is born), crumbled
To taste salt and pepper


  1. In the bowl of a food processor, combine all the dressing ingredients except the salt and pepper. Blend everything to a smooth consistency. Season and set aside.
  2. Preheat oven to 375°F.
  3. Place the cocktail tomatoes on a baking sheet and sprinkle with olive oil. Bake for 10 minutes or until the tomato skins begin to crack. Remove from oven and set aside.
  4. In a bowl, combine legumes and lettuce. Place avocado slices, tomatoes and hard boiled eggs on top.
  5. Sprinkle with orange zest and crumble the cheese directly on the salad. Season.
  6. Just before serving, pour dressing over salad.

Note: If you do not have a food processor, you can simply whisk the dressing ingredients vigorously.