Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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.

Cynthia DePersio
Recipe by Cooking Light June 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

163 calories; calories from fat 27%; fat 4.8g; saturated fat 1.3g; mono fat 1.2g; poly fat 1.5g; protein 13.4g; carbohydrates 18.6g; fiber 1.8g; cholesterol 105mg; iron 2.5mg; sodium 271mg; calcium 106mg.
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