I can’t believe it’s been a week since I last posted a recipe. Time flies! My sister and her friend came back in Sydney after their road trip, and they kept me very busy!
About this salad? I know what you think: it’s a strange combination of ingredients. I probably lost you at shrimps + grapes. But you need to trust me on this one. Here is a list (I love lists) of why you’ll love this recipe:
- This salad is really good and fresh.The flavors taste great together. (Otherwise, I would not have posted this recipe and you wouldn’t be reading this post)
- It looks pretty fancy and complicated but it comes together in no time. And the ingredients are pretty basic too. No need to buy mysterious ingredients you’ll only use once.
- You can have this salad for lunch just for yourself or serve it as an appetizer for your lucky guests. Casual or formal, your choice.
- The dressing is perfect! You can’t really taste there’s grape in it but it makes it very smooth and light. I’ll definitively use this dressing recipe for other salads.
- I’m not going to mention that eating salads is a good way of saying farewell to winter and welcoming spring and summer. Oh apparently I just did.
Now you’re totally into it, right?
Recipe adapted from Cooking Light
Cal: 217 - Protein: 29.5 - Fat: 4g - Carbs: 17.5g - Fiber: 1.3g - Sugar: 14.2g
WW Old Points: 4 pts - Points+: 6 pts
- 1/3 cup seedless green grapes
- 1 tablespoon white wine vinegar
- 1 teaspoon olive oil
- 3/4 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 packed cups arugula
- 1 lb cooked shrimps, peeled and deveined (weighted before being peeled)
- 1 cup seedless red grape, halved
- 1 cup seedless green grapes, halved
- 1 tablespoon chopped red onion
- 2 tablespoon crumbled blue cheese
- 1 tablespoon chopped walnuts
- Combine dressing ingredients in a blender and blend until smooth.
- Divide arugula, shrimps, grapes and red onion in 4 plates. Drizzle with dressing and toss gently to coat. Sprinkle with blue cheese and walnuts. Serve immediately.