Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes

Total Time
20 minutes
Rating
4(9)
Comments
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Ingredients

Yield:4 first-course servings or 2 main-course servings

    The Vinaigrette

    • ¼cup basil dried tomatoes (see recipe)
    • ¾cup strained tomato juice or water
    • 1tablespoon balsamic vinegar
    • 1teaspoon salt
    • Freshly ground pepper to taste

    The Salad

    • 1teaspoon olive oil
    • 4cups mixed shiitake and portobello mushrooms, stemmed and cut into 1½-inch pieces
    • 2teaspoons salt
    • 4cups cleaned radicchio, torn into bite-size pieces
    • 4cups cleaned chicory, torn into bite-size pieces
    • 1cup basil dried tomatoes (see recipe), halved
    • 1cup oven-dried grapes (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

151 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 8 grams protein; 761 milligrams sodium

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

  1. 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.

  2. 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.

  3. Step 3

    Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.

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