Karry Hosford
Yield
4 servings (serving size: 2 cups)

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Ratings & Reviews

Jenlhebert's Review

user
May 31, 2013
N/A

rstarrlemaitre's Review

bexbex
June 19, 2012
Great summer salad! I even think you could make this without the shrimp, since my favorite parts were the sweet grapes, toasty walnuts, and peppery arugula. You can't really distinguish the grapes in the dressing, but it is light and refreshing, and a lovely pastel green shade.

bexbex's Review

Jenlhebert
August 15, 2010
Perfect light summer dinner. I make it as directed.

user's Review

rstarrlemaitre
January 02, 2010
I substituted a combination of chopped Romaine and spring mix and added a bit of sliced red onion, but even without these small changes this still would have been an outstanding salad. Flavors and textures were excellent. Even hubby raved! This is our "new" New Years Day lunch meal.

Stringbean's Review

Stringbean
August 18, 2009
Simple to make and very tasty.