Mixed Greens with Grapes & Feta

Fall 2004, The EatingWell Diabetes Cookbook (2005)

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Contrasting sweet grapes with savory feta cheese and crisp, colorful greens, this salad makes an elegant first course.

"Every time I make this salad I get such wonderful comments. Everyone loves it! "
Mixed Greens with Grapes & Feta

Makes: 8 servings, about 1 1/2 cups each

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  • 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


  1. To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
  2. 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.


Per serving: 133 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; 183 mg potassium.

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

Carbohydrate Servings: 1/2

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

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