1tspdried basil or 1tbs of fresh basilI had this is in my garden so I went fresh.
1/4cplus 1tbs extra virgin olive oil
1red onion sliced thin
1container of arugula
1container of fresh mozzarella
Salt and pepper
Preheat oven to 400° and cut tomato into quarters. In a large bowl add garlic, basil, oregano, 1/4c olive oil and a dash of salt and pepper to tomatoes and mix.
Place tomatoes in the oven for 20-25 minutes. You get more of an intense flavor when you roast the tomatoes.
While the tomatoes are roasting, place the pint of balsamic vinegar and honey into a pot and bring to a simmer. You want the vinegar to reduce to a syrup, aka a reduction. This took me about half an hour or so. Make sure to stir occasionally so as not to burn the vinegar. It will be done when it leaves a nice coating on the back of a spoon.
While the vinegar is doing its thing, heat up a pan with the remaining 1tbs of olive oil and place the sliced onion in, add a dash of salt and pepper. I still wanted the onion slices to have a chew to them so I sweated them out for 10-15 minutes.
Let all ingredients cool, and then in a large bowl, mix the arugula, roasted tomatoes, onions and mozzarella cheese. Drizzle the balsamic reduction on top. I prefer to serve this salad at room temperature.
This is 11 points per serving on each color MyWW plan.