The EatingWell Diabetes Cookbook (2005)
Contrasting sweet grapes with savory feta cheese and crisp, colorful greens, this salad makes an elegant first course.
8 servings, about 1 1/2 cups each
Active Time: 15 minutes |
Total Time: 15 minutes
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
8 cups mesclun salad greens, (5 ounces)
1 head radicchio, thinly sliced
2 cups halved seedless grapes, (about 1 pound), preferably red and green
3/4 cup crumbled feta, or blue cheese
To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
To prepare salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.
Per serving :
10 g Fat;
3 g Sat;
6 g Mono;
13 mg Cholesterol;
9 g Carbohydrates;
3 g Protein;
1 g Fiber;
239 mg Sodium;
183 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 2 fat
Tips & Notes
Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.