Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes
Updated October 1, 2015
- Total Time
- 20 minutes
- Rating
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Ingredients
THE VINAIGRETTE
¼ cup basil dried tomatoes (see recipe)
¾ cup strained tomato juice or water
1 tablespoon balsamic vinegar
1 teaspoon salt
Freshly ground pepper to taste
THE SALAD
1 teaspoon olive oil
4 cups mixed shiitake and portobello mushrooms, stemmed and cut into 1 ½-inch pieces
2 teaspoons salt
4 cups cleaned radicchio, torn into bite-size pieces
4 cups cleaned chicory, torn into bite-size pieces
1 cup basil dried tomatoes (see recipe), halved
1 cup oven-dried grapes (see recipe)
Nutritional analysis per serving
30 grams carbs; 151 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 7 grams fiber; 761 milligrams sodium; 8 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the vinaigrette, place the tomatoes, the tomato juice or water, the vinegar, the salt and the pepper in a blender and blend until smooth. Scrape into a small saucepan and set aside.
- Step 2
To make the salad, heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and saute until softened. Season with ½ teaspoon of salt. Add the radicchio and chicory and toss until wilted slightly, about 2 minutes. Place in a large bowl and toss in the dried tomatoes and grapes.
- Step 3
Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.
Private Notes