Ingredients with Measurements:
- 4 cups mixed greens
- 1 cup red grapes, halved
- 1 cup green grapes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Special equipment needed:
- None
Step-by-step instructions:
1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Add the halved red and green grapes to the bowl.
3. Sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad.
4. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 180
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 20mg
- Sodium: 270mg
- Total carbohydrates: 14g
- Dietary fiber: 2g
- Sugars: 11g
- Protein: 6g
Substitutions for ingredients:
- Mixed greens can be substituted with any other salad greens of your choice.
- Red and green grapes can be substituted with any other type of grapes.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
- Balsamic vinaigrette can be substituted with any other salad dressing of your choice.
Variations:
- Add sliced avocado or cucumber for extra flavor and texture.
- Use honey mustard dressing instead of balsamic vinaigrette for a sweeter taste.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Use fresh, crisp greens for the best flavor and texture.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Toss the salad gently to avoid crushing the grapes and feta cheese.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large glass bowl to show off the colorful ingredients.
Garnishes:
- Garnish with a few extra grape halves or a sprig of fresh herbs.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the salad seems too dry, add a little more dressing or a splash of olive oil.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- The combination of grapes and cheese in salads dates back to ancient Greece and Rome.
Flavor profiles:
- This salad is sweet and tangy with a nutty crunch.
Serving suggestions:
- Serve as a light lunch or as a side dish with dinner.
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Region: Greek