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Preheat oven to 400°F. Line a sheet pan with foil.
Toss tomatoes with 2 tablespoons Basil Pesto Grapeseed Oil, 1 teaspoon Rancher Rub, and Garlic Galore Seasoning. Spread in a single layer on the prepared sheet pan.
Roast tomatoes for 15 minutes or until skins are starting to burst. Remove from oven and cool slightly.
Meanwhile, make the dressing: add basil, remaining 1/4 Basil Pesto Grapeseed Oil, balsamic vinegar, and remaining 1/2 teaspoon Rancher Rub to a small food processor and blend until combined.
Assemble salad with arugula, mozzarella, roasted tomatoes, and dressing.
Calories 310, Fat 28 grams, Saturated Fat 6 grams, Carbs 10 grams, Fiber 3 grams, Sugar 6 grams, Protein 8 grams, Cholesterol 5 milligrams, Sodium 480 milligrams
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