Roasted Tomato and Garlic Mozzarella Salad

1 large tomato

2 cloves fresh garlic

1 tablespoon extra-virgin olive oil

1 cup fresh baby field greens

3 slices (1 ounce each) fresh part-skim mozzarella

1 teaspoon balsamic vinegar

Salt and black pepper, to taste

Heat the oven to 450 degrees.Slice the tomato (unpeeled), and peel the garlic. Place both in a ceramic oven-safe dish. Drizzle with the oil, and roast uncovered 5 minutes or until the garlic is soft and golden and the tomatoes begin to darken on the edges.Meanwhile, spread the greens on a small platter. Remove the tomato from the oven, and layer carefully (the tomatoes will be fragile) with the sliced mozzarella over the greens. (It's OK if hot tomatoes slightly melt the cheese and gently wilt the greens.) Drizzle with balsamic vinegar, and season to taste with salt and pepper. Scatter garlic on the salad, and serve.Serves one as an entree; two servings as a side salad.@Recipe nutrition:Nutrition values per entree serving: 254 calories (65 percent from fat), 19 g fat (5 g saturated), 14 g carbohydrates, 4 g fiber, 10 g protein, 17 mg cholesterol, 164 mg sodium.