Mixed Greens with Grapes & Feta

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

Nutrition Profile

Ingredients

Dressing

1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Salad

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

Preparation

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.

Tips & Notes

Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

Nutrition

Per serving: 135 calories; 10 g fat (3 g sat, 6 g mono); 13 mg cholesterol; 9 g carbohydrates; 3 g protein; 1 g fiber; 239 mg sodium; 187 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value), Folate (9% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 vegetable, 2 fat