The delicious, ripe flavors of sautéed mushrooms tame Sonoma Kale Salad with red grapes, mushrooms, and red wine, all with a bright, sweet pop of red grapes. This salad will make you think of sunny afternoon picnics on a vineyard! One of my favorites, considering I live in California. What I love most about this salad is that you make a delicious warm red wine mushroom sauce in your sauté pan, which you then toss into the salad. This warm vinegar gently softens the cabbage leaves, while providing a rich umami flavor. It’s elegant enough to serve at a lovely dinner party, yet easy and rustic enough to enjoy any night of the week. And you can put it all together in less than 15 minutes.
Make it a meal one by adding tofu to a skillet, and serving it with creamy soup or whole-grain bread. Packed with vitamins, minerals, fiber, and health-protecting compounds from kale, mushrooms, and grapes, this is a vegan (vegan and gluten-free) masterpiece for your healthy lifestyle. Try different types of cabbage and mushrooms to mix them up a bit. Don’t forget to sip a glass of wine while enjoying this recipe; Quickly imagine yourself lying on a blanket in the sunny Sonoma Vineyard. Uh!
Learn how to make this recipe with my video over here.
a description
Sonoma Kale Salad with Red Grapes, Mushrooms and Red Wine will make you think of sunny afternoon picnics on a vineyard!
- 1 small bunch of cabbage
- 2 tablespoons Extra virgin olive oil
- 1/2 small red onion or 1 large shallot, finely chopped
- 8 ounces Fresh mushrooms, sliced
- 2 Garlic cloves, minced
- 1 teaspoon marjoram
- Sea salt and freshly ground black pepper (optional to taste)
- 2 tablespoons red wine vinegar
- 2 cups fresh red grapes
- Half a cup roughly chopped walnut
- The washed cabbage is finely chopped, drained and placed in a bowl large salad bowl.
- Heat olive oil in a frying pan and sauté red onion or shallots, mushrooms and garlic for 7 minutes, until mushrooms are soft and brown and a liquid forms in the skillet.
- Add marjoram, salt, pepper (to taste) and red wine vinegar and stir well to make a warm vinaigrette with mushrooms.
- Pour the warm mushroom sauce over the turnips and toss immediately with tongs. When the mixture has cooled slightly, use your clean hands to massage the cabbage leaves.
- Add grapes and walnuts and feet.
Notes
You can add 8 ounces diced tofu in step 2.
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- serving size: 1 share
- Calories: 105
- sugar: 7g
- sodium: 31 mg
- Fat: 7g
- Saturated fat: 1 gram
- Carbohydrates: 11 grams
- the basic: 2 g
- protein: 3 g
Key words: Grapes, turnips, salad and mushrooms
Check out some of my favorite vegan salad recipes:
Mediterranean Cabbage and White Bean Salad
Watercress salad with radish, avocado, truffle and lemon
Jade Pistachio Pear Salad
Learn more about The health benefits of mushroomsCheck out my blog.
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