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🥗 Colorful Salad with Radicchio, Mushrooms, and Grapes

244 kcal · 30 min · 4 servings

Ingredients

• 1 lettuce heart
• 1 small radicchio
• 125 g seedless grapes
• 125 g button mushrooms
• 1 tsp medium-hot mustard
• 0.75 tsp salt
• 0.5 tsp sugar
• 1 pinch pepper
• 4 tbsp white wine vinegar
• 4 tbsp grape seed oil
• 4 tbsp walnut kernels
• Basilic (for garnish)

Instructions

1. 1. Carefully separate the lettuce heart and radicchio into individual leaves.
2. 2. Wash the leaves thoroughly and spin them dry.
3. 3. Tear the dry lettuce leaves into bite-sized pieces.
4. 4. Wash the grapes thoroughly.
5. 5. Halve the grapes.
6. 6. Remove visible seeds from the grape halves if desired.
7. 7. Clean the mushrooms and trim the stems.
8. 8. Slice the mushrooms into 3 to 4 millimeter thick slices.
9. 9. Whisk the mustard in a bowl with salt, sugar, pepper, and vinegar.
10. 10. Whisk the grape seed oil into the mustard mixture.
11. 11. Chop the walnut kernels coarsely.
12. 12. Toss the lettuce leaves with the grape halves and mushroom slices.
13. 13. Divide the salad mixture among four plates.
14. 14. Drizzle the vinaigrette over the salad.
15. 15. Sprinkle the chopped walnuts over the salad.
16. 16. Garnish the salad with fresh basil leaves.
17. 17. Serve the salad immediately.

Nutrition per serving

• kcal: 244
• Protein: 5 g · Fett/Fat: 21 g · Carbs: 9 g