By posting this recipe, I am entering my recipe into the Taste the Mighty Concord Welch’s Recipe Contest, a sponsored recipe contest in which I am eligible to win prizes. I was not compensated for my time.
Is it summer yet? It needs to get here soon, because salads like this are calling my name. Homemade vinaigrette dressings are so worth it. Let me tell you about this one. Welch’s is known for their juice and I will say that a glass of 100% Concord grape juice is delicious.
I don’t buy juice very often, but when I do, it’s only 100% juice. Buying anything other than that would be a total waste of money (and calories). And, it helps to be smart when buying juice. As dietitians, we always say “eat the rainbow”, so let this guide you when choosing a juice.
Welch’s is spreading the word about how their Concord Grape juice can be a part of a heart healthy diet. I believe it. Much of the research surrounding grape juice centers around the fact that it contains the same polyphenols that are present in red wine without the alcohol.
It has also been found that Concord Grape juice stimulates the production of nitric oxide, which helps to relax and dilate the arteries, which may lower blood pressure. If you’re looking for a quick resource on research, go here: Grape Science
Let’s be honest though, your entire diet needs to be healthy and adding delicious foods like 100% Concord Grape juice can help keep you on the path to heart healthy living.
THIS salad can help you get there. The vinaigrette is made from reduced 100% Concord Grape juice, olive oil, balsamic vinegar, dijon mustard and a tiny bit of kosher salt.
Put it on whatever type of salad tickles your fancy. This is made of field greens, strawberries, cucumbers and chopped pecans.
I must say, it’s pretty dang tasty.
- 1 cup 100% Concord Grape juice, reduced to 1/4 cup
- 1.5 Tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1/8 teaspoon kosher salt
- For the Salad
- 8 cups salad greens
- 2 cups ripe strawberries, sliced
- 1/2 cup sliced cucumbers
- 1/4 cup chopped pecans
- Add 1 cup grape juice to a small saucepan and put on the stove, turning the burner to high heat
- When the juice starts to boil, turn the heat lower until the juice starts to simmer
- Allow to simmer for 5-7 minutes
- You should have approximately 1/4 cup juice
- Add the reduced juice to a small container or mason jar and add the remaining vinaigrette ingredients – cover tightly and shake until combined
- Divide salad ingredients onto 4 separate plates and drizzle with 1.5-2 Tablespoons of dressing