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

Tossed Greens-and-Grapes Salad

Prep time 15 mins
Yield Makes 8 servings
Manchego cheese has a firm texture with a nutty, buttery, mildly sharp flavor that's easy to like. Use a vegetable peeler to shave cheese into big pieces.

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (5-oz.) package spring greens mix or sweet baby greens
  • 2 cups seedless red grapes, halved
  • 1 cup salted, roasted cashews
  • 2 ounces Manchego cheese, shaved

How to Make It

  1. Stir together first 6 ingredients in a large serving bowl. Add spring greens and next 3 ingredients, and toss. Serve immediately.