Contrasting sweet grapes with savory feta cheese and crisp, colorful greens, this salad makes an elegant first course.
Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.
- For Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- For Salad:
- 8 cups (5 ounces) mesclun salad greens
- 1 head radicchio, thinly sliced
- 2 cups halved seedless grapes (about 1 pound), preferably red and green
- 3/4 cup crumbled feta or blue cheese
For Dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
For Salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
135 calories; 10g total fat; 3g total saturated fat; 13mg cholesterol; 239mg sodium; 9g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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