Recipe courtesy of Ree Drummond
Episode: Beat the Clock
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

More from:

Grilling on TV

IDEAS YOU'LL LOVE

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Orzo Salad with Mustard Greens and Dried Cherries

Recipe courtesy of Nancy Fuller

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Cherry Limeade

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking