Recipe courtesy of California Table Grape Commission

Grape Salad with Feta and Olives

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Coarse salt and freshly ground black pepper

2 cups halved red seedless California grapes 

6 cups arugula (about 5 oz.)

1 cup crumbled Feta cheese

1 cup pitted Kalamata olives

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

¼ cup extra-virgin olive oil

1 tablespoon dried mint


  1. In a small bowl, combine the red wine vinegar, Dijon, olive oil, mint and salt and pepper to taste. Blend well. In a large bowl combine the remaining ingredients. Pour the dressing over, season with salt and pepper, toss and serve.

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