Fall Vegetable Salad With Oven-Dried Tomatoes and Grapes

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 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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    96 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 3 grams protein; 1781 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four first-course servings or two main-course servings

Preparation

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. 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 1/2 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. Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.

20 minutes