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As you can see in the video, the grapes are grapeland salad dressingblended 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.

Grapeland Salad

25 min

| 2 main course salads | 387 calories per serving

Ingredients

Grapeland Dressing

  • 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

Salad

  • 5 ounces mixed salad greens such as mesclun mix
  • 12 red seedless grapes
  •  8 ounces grilled chicken breast
  • Fresh ground pepper to taste

Directions

Make the dressing: Transfer all the dressing ingredients – except grapeland salad dressingthe 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.

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