.................. Cooking with Barry & Meta: Grape DeLight Salad

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.

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 . . .