Arugula Salad with Shrimp and Grapes

Arugula Salad with Shrimp and Grapes Recipe
Karry Hosford
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.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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
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


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

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.

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

Cynthia DePersio,

Cooking Light

June 2002
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