ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Farmers' Market Salad

Prep time 20 mins
Yield Makes 8 to 10 servings
Add flavor to a crisp green salad with walnuts, crumbled blue cheese, grapes and a sherry vinaigrette.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon minced shallot
  • 4 quarts rinsed and crisped salad greens
  • 2 cups red flame grapes, cut in half
  • 1 cup toasted walnut halves
  • 1 cup crumbled blue cheese (3 oz.) such as Point Reyes

Nutrition Information

  • calories 222
  • caloriesfromfat 81 %
  • protein 3.7 g
  • fat 20 g
  • satfat 3.8 g
  • carbohydrate 9.1 g
  • fiber 1.3 g
  • sodium 144 mg
  • cholesterol 6.4 mg

How to Make It

  1. In a salad bowl, whisk together 1/2 cup extra-virgin olive oil, 3 tablespoons sherry vinegar, 1 1/2 teaspoons Dijon mustard, and 1 teaspoon minced shallot. Add 4 quarts rinsed and crisped salad greens; 2 cups red flame grapes, cut in half; 1 cup toasted walnut halves; and 1 cup crumbled blue cheese (3 oz.) such as Point Reyes. Mix gently to coat, adding salt and pepper to taste.