Made this salad a couple of days ago . . . after Heidi Stohs
told me about a salad that Amanda Collins had made. I changed it up a bit
and we liked it so much that I entered the recipe in a contest that I found on
Facebook — Grapes From California (Recipe Contest / View Entries / Meta,
Abilene). Check out the recipes under that heading.
This is a lightened version of the popular grape salad with cream cheese and pecans.
This is a lightened version of the popular grape salad with cream cheese and pecans.
Grape DeLight Salad
Delish, light and
refreshing! The well-balanced combination of flavors—sweet, tart and tangy—is
incredible. Amounts provided are variable so change it up to please your
palate. Lemon flavored olive oil and balsamic vinegar really add to the flavor
but if they are not available, use the regular “stuff” and squeeze fresh lemon
juice over the salad.
2 to 2 ½ cups red California grapes (approx. 1 lb.) – leave
whole or cut in half (I left the smaller ones whole and cut the larger ones in
half)
1/3 cup crumbled bleu cheese
½ cup coarsely chopped walnuts
2 to 3 teaspoon honey
2 to 3 tablespoon lemon flavored olive oil
1 to 2 tablespoons lemon flavored balsamic vinegar (we buy our speciality oil & vinegar @ The Tasteful Olive in Overland Park, Ks.)
Garnish: fresh mint
1. Place
grapes in a serving dish.
2. Top
with bleu cheese, walnuts, honey, oil and balsamic vinegar. Lightly toss.
3. Garnish
with mint.
4. Chill
until ready to serve.
Recipe without photos
or description . . .
Grape DeLight Salad
2 to 2 ½ cups red California grapes (approx. 1 lb.) – leave
whole or cut in half (I left the smaller ones whole and cut the larger ones in
half)
1/3 cup crumbled bleu cheese
½ cup coarsely chopped walnuts
2 to 3 teaspoon honey
2 to 3 tablespoon lemon flavored olive oil
1 to 2 tablespoons lemon flavored balsamic vinegar (we buy our speciality oil & vinegar @ The Tasteful Olive in Overland Park, Ks.)
Garnish: fresh mint
1. Place
grapes in a serving dish.
2. Top
with bleu cheese, walnuts, honey, oil and balsamic vinegar. Lightly toss.
3. Garnish
with mint.
4. Chill
until ready to serve.
very nice post and i like your share two thumb up for you.
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