Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes Recipe

Name: Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup basil dried tomatoes (see recipe); 3/4 cup strained tomato juice or water; 1 tablespoon balsamic vinegar; 1 teaspoon salt; Freshly ground pepper to taste; 1 teaspoon olive oil; 4 cups mixed shiitake and portobello mushrooms, stemmed and cut into 1 1/2-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)

Servings: persons

1/4 cup basil dried tomatoes (see recipe)
3/4 cup strained tomato juice or water
1 tablespoon balsamic vinegar
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
4 cups mixed shiitake and portobello mushrooms, stemmed and cut into 1 1/2-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)

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.
2
Scrape into a small saucepan and set aside.
3
To make the salad, heat the olive oil in a large, nonstick skillet over medium heat.
4
Add the mushrooms and saute until softened.
5
Season with 1/2 teaspoon of salt.
6
Add the radicchio and chicory and toss until wilted slightly, about 2 minutes.
7
Place in a large bowl and toss in the dried tomatoes and grapes.
8
Warm the vinaigrette, pour over the salad, add the remaining salt and toss well.
9
Divide among plates and serve immediately.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup basil dried tomatoes (see recipe), 3/4 cup strained tomato juice or water, 1 tablespoon balsamic vinegar, 1 teaspoon salt, and more.

Yes, Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes

How did you like this recipe?

Frequently Asked Questions