Fall Vegetable Salad With Oven Dried Tomatoes And Grapes Recipes

HEIRLOOM GRAPE TOMATO SALAD

Steps:

• Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.
• Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
• Mix together tomatoes, celery, and scallions and toss with dressing.

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
• In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
• Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
• Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

ROASTED FALL VEGETABLE SALAD

Steps:

• Heat oven to 450ºF.
• Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
• Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
• Top with bacon, nuts and remaining dressing.

FALL VEGETABLE SALAD WITH OVEN-DRIED TOMATOES AND GRAPES

Steps:

• 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.

FALL SALAD OF CORN, CHERRY TOMATOES, AND OVEN-ROASTED GREEN ONIONS

Steps:

• Combine first 4 ingredients in processor. With machine running, gradually add 3/4 cup oil. Transfer mixture to medium bowl. Whisk in sour cream. Season dressing to taste with salt and pepper.
• Preheat oven to 450°F. Place onions on rimmed baking sheet. Brush with remaining 1/4 cup oil. Sprinkle with salt and pepper. Roast until beginning to brown, about 10 minutes. Cool. Cut into 1-inch pieces. Transfer to large bowl.
• Cook corn in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; add to onions. (Dressing and onion-corn mixture can be made 1 day ahead. Cover separately; chill.) Add tomatoes and dressing to onion-corn mixture and toss. Serve warm or at room temperature.

OVEN DRIED GRAPE OR CHERRY TOMATOES - AKA SUN DRIED

Steps:

• Line a baking sheet with foil and spray with cooking spray.
• Add one layer of grape or cherry tomatoes, sprinkle with salt and fresh herbs if desired.
• Roast in a 200° F oven for about 2 hours.
• Watch carefully through the oven window. Try NOT to open the door as you will let out the heat and increase the cooking time.
• Tomatoes vary in size so the time is approximate. When they are shriveled and getting dry, remove them and allow them to cool. A little more moisture will evaporate.
• Return to the oven if you feel they need to cook more. Note the amount of time so that you have it for future reference.
• Store in a loosely sealed zip top bag in the refrigerator for a few days. Then seal tightly and store in a cool dark place for up to 6 months.

HONEYDEW-GRAPE TOMATO SALAD

Steps:

• Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.