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Arugula Salad with Shrimp and Grapes

Karry Hosford
Yield 4 servings (serving size: 2 cups)
Grapes do double duty in this innovative salad. They're pureed for fruity, tart, smooth dressing, which is used to top more grapes, shrimp, arugula, basil, and cheese.

Ingredients

  • Dressing:
  • 1/3 cup seedless green grapes
  • 1 tablespoon Champagne or white wine vinegar
  • 1 teaspoon olive oil
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
  • 1/8 teaspoon salt
  • Dash of white pepper
  • Salad:
  • 3/4 pound large shrimp, peeled and deveined
  • 1/2 cup diagonally cut celery
  • 5 cups trimmed arugula
  • 1 cup seedless red grapes, halved
  • 1 cup seedless green grapes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon coarsely chopped walnuts, lightly toasted

Nutrition Information

  • calories 163
  • caloriesfromfat 27 %
  • fat 4.8 g
  • satfat 1.3 g
  • monofat 1.2 g
  • polyfat 1.5 g
  • protein 13.4 g
  • carbohydrate 18.6 g
  • fiber 1.8 g
  • cholesterol 105 mg
  • iron 2.5 mg
  • sodium 271 mg
  • calcium 106 mg

How to Make It

  1. To prepare dressing, combine first 7 ingredients in a blender; process until smooth.

  2. To prepare salad, bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 minute. Add celery; cook 1 minute. Drain and rinse with cold water; pat dry.

  3. Place shrimp mixture, arugula, grapes, and basil in a large bowl. Drizzle with dressing; toss gently to coat. Top with cheese and walnuts.