As you can see in the video, the grapes are blended right into the dressing – but not liquified. This allows their juices to mix with the other ingredients, while their tart skins add wonderful bursts of flavor and texture.
| 2 main course salads | 387 calories per serving
- 4 tablespoons extra virgin olive oil
- 1 1/2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon chopped shallots
- 1/4 tablespoon lightly toasted walnuts
- 1 teaspoon Dijon honey mustard
- 1/8 teaspoon salt
- 1 – 2 tablespoons water
- 10 red seedless grapes
- 5 ounces mixed salad greens such as mesclun mix
- 12 red seedless grapes
- 8 ounces grilled chicken breast
- Fresh ground pepper to taste
Make the dressing: Transfer all the dressing ingredients – except the water and grapes – to a blender. Combine on a medium high speed until smooth. The dressing will be very thick. Thin the dressing with the water, pulsing a few times. Then, add the grapes and pulse until the grapes are broken into tiny pieces (about the size of raw oatmeal) but not liquified.
Assemble the salad: Cut the chicken into salad size pieces. Transfer the salad greens to individual plates and arrange the chicken and grapes on top. Drizzle the salads with the dressing.* Add fresh ground pepper to taste. Serve, and enjoy!
*Extra dressing will keep, refrigerated, for about five days. Toss with your choice of veggies and fruits – excellent with any dark, leafy greens, beets, apples, and pears.