Another tasty contribution from the latest (January 2015) issue of Cooking Light, this salad is perfect on a chilly winter evening accompanying whatever protein you’ve chosen for dinner. Just a handful of ingredients, and easy to fix. It’s a salad that’s got some sweet, some salty and some crunch. What more can you ask for?
1 and 1/2 cups seedless red grapes
2 tsp olive oil, divided
1 Tbs balsamic vinegar
1/4 cup chopped toasted walnuts (it’s easy to find packages of chopped walnuts at your grocery store and toasting is simple, as seen below)
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp ground pepper
3 ounces arugula
1 ounce (about 1/4 cup) feta cheese
Let’s tackle toasting the chopped walnuts first. This is simple. You can either dry roast them or use a little olive oil massaged over the walnuts (a tsp or less) and toast them on a baking sheet for between five-10 minutes (I did seven minutes) at 350 degrees. Set them aside.
Now for the grapes. Preheat your oven to 450 degrees. Rinse 1 and 1/2 cups of seedless red grapes and dry them. Place them on a baking sheet that has been covered in tin foil (this makes for a very easy clean up).
Add 2 tsp of olive oil and 1 Tbs of balsamic vinegar to the grapes and coat the fruit well, using your hands.
Put the baking sheet into your 450 degree oven and roast the grapes for ten minutes. Take out and let cool for five minutes (Don’t freak out if some of the grapes look like they’ve lost some of their bright coloring).
Cut a lemon in half and squeeze as much as you need to produce two tsp of fresh lemon juice.
Rinse three ounces of arugula and place in a large bowl.
Add the roasted grapes and toasted walnuts.
Add 2 tsp of fresh lemon juice, one tsp of olive oil and 1/4 tsp each of salt and ground pepper to the salad. Toss the salad well to make sure that all of the ingredients are mixed together thoroughly.
Once you’ve mixed together all of the salad ingredients, all that is left is to top the salad with one ounce of crumbled feta cheese. Serve it and enjoy!
Serving size: The recipe makes four servings, each equivalent to about two cups of salad.
Per serving: Cal: 145; Sat Fat: 2 g; Sodium: 207 mg
*For some reason, Cooking Light provides only a limited breakdown for this recipe of just calories, fat and sodium.