Herbed Winter Salad Menu

Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad that gets extra flavor from mushrooms, grapes and walnuts.

Herbed Winter Salad

Ready to get away from the fast pace and high-calorie foods of the holiday season? This light and healthy salad will help you on your way!

Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad from the Hotel Pattee in Perry, Iowa. Mushrooms, grapes and walnuts add fresh blasts of taste and texture.

Your Menu: Serves 4

Herbed Winter Salad

Purchased roasted chicken or grilled chicken strips
French bread
Fat-free milk

Click here to view the recipe for Herbed Winter Salad >>

Test Kitchen Tips:

Make the vinaigrette while the tomatoes are roasting.

Mesclun, or mixed young, small salad greens, can also be found labeled as "spring greens" in the produce section of the supermarket.

Look for presliced button mushrooms in the produce section of the supermarket. You will need to purchase about 3 ounces mushrooms to have enough for 1 cup.

Toast walnuts in a 350 degree F oven for 5 to 10 minutes, stirring once or twice. This can be done ahead. Store toasted walnuts in the refrigerator up to 1 week or in the freezer up to 3 months.

Shopping List:

4 roma tomatoes
1 bottle balsamic vinegar
desired fresh herb (basil, marjoram, oregano, rosemary, tarragon, or thyme)
1 6-ounce package mesclun or torn mixed salad greens
1 package cremini or button mushrooms
1 small bunch seedless red and/or green grapes
1 package walnut pieces
1 purchased roasted chicken or 1 6-ounce package refrigerated grill chicken strips
1 loaf French bread
1 quart fat-free milk