Fresh California Grape Mosaic Salad
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1039
- Total Fat
- 94 g
- Saturated Fat
- 29 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 27 g
- Cholesterol
- 100 mg
- Sodium
- 1368 mg
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1039
- Total Fat
- 94 g
- Saturated Fat
- 29 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 27 g
- Cholesterol
- 100 mg
- Sodium
- 1368 mg
Ingredients
Directions
- Blend vinaigrette ingredients in a blender until smooth and form a loose paste.
- Gently toss the spinach leaves in extra-virgin olive oil, salt, and pepper.
- For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.
- *To toast walnuts: Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.
- Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for 7 seconds, then shock in ice water and peel gently.
