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Farmers' Market Salad

Farmers' Market Salad

Add flavor to a crisp green salad with walnuts, crumbled blue cheese, grapes and a sherry vinaigrette.

Sunset JULY 2005

  • Yield: Makes 8 to 10 servings
  • Prep time:20 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 81%
  • Protein: 3.7g
  • Fat: 20g
  • Saturated fat: 3.8g
  • Carbohydrate: 9.1g
  • Fiber: 1.3g
  • Sodium: 144mg
  • Cholesterol: 6.4mg
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Farmers' Market Salad recipe

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