Grape & Arugula Salad
Grape & Arugula Salad
2 cups arugula
2 cups romaine leaves, shredded
1 cup Delano Farms* red, green or black seedless grapes, cut in half
1 teaspoon lemon zest
Salt and pepper to taste
3 tablespoons Concord Grape Balsamic Vinaigrette (recipe at right)
1/4 cup slivered almonds, toasted
2 tablespoons blue cheese, crumbled
GRAPE BALSAMIC VINAIGRETTE
1/2 cup unsweetened Concord grape juice
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
To make the vinaigrette, place grape juice in a small saucepan. Reduce by half. Remove from heat and cool. (Note: Keep an eye on the reducing grape juice. It will burn if it reduces too far.)
Stir in balsamic vinegar and whisk in extra-virgin olive oil. Season with salt and pepper.
Place the arugula and romaine in a bowl. Add grapes and lemon zest.
Season with salt and pepper, then dress with vinaigrette. Divide between 4 plates. Top with almonds and blue cheese. Makes 4 servings.
Tips: Cutting the grapes in half makes them easier to eat. Seasoning the greens before dressing allows them to take on the flavor of the salt and pepper more readily than after they are coated with vinaigrette. For variations, replace arugula with watercress, endive or red leaf lettuce.
* Brands may vary by region; substitute a similar product.
2 cups arugula
2 cups romaine leaves, shredded
1 cup Delano Farms* red, green or black seedless grapes, cut in half
1 teaspoon lemon zest
Salt and pepper to taste
3 tablespoons Concord Grape Balsamic Vinaigrette (recipe at right)
1/4 cup slivered almonds, toasted
2 tablespoons blue cheese, crumbled
GRAPE BALSAMIC VINAIGRETTE
1/2 cup unsweetened Concord grape juice
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
To make the vinaigrette, place grape juice in a small saucepan. Reduce by half. Remove from heat and cool. (Note: Keep an eye on the reducing grape juice. It will burn if it reduces too far.)
Stir in balsamic vinegar and whisk in extra-virgin olive oil. Season with salt and pepper.
Place the arugula and romaine in a bowl. Add grapes and lemon zest.
Season with salt and pepper, then dress with vinaigrette. Divide between 4 plates. Top with almonds and blue cheese. Makes 4 servings.
Tips: Cutting the grapes in half makes them easier to eat. Seasoning the greens before dressing allows them to take on the flavor of the salt and pepper more readily than after they are coated with vinaigrette. For variations, replace arugula with watercress, endive or red leaf lettuce.
* Brands may vary by region; substitute a similar product.
Grape & Arugula Salad
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
