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.
Four first-course servings or two main-course servings
Preparation
- 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.
- 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.
- Warm the vinaigrette, pour over the salad, add the remaining salt and toss well. Divide among plates and serve immediately.
20 minutes
Dining and Cooking