(Family Features) As holiday guests arrive full of cheer in anticipation of a mouthwatering meal, you can start the celebration with a light yet flavorful salad that looks as delicious as it tastes. Start with a signature ingredient like grapes, which can elevate festive dishes from appetizers and cocktails to sides, main courses and desserts.
This Lemony Grapes and Greens Salad offers an easy, impressive dish featuring Grapes from California with their crisp, juicy burst of flavor to complement a homemade lemon vinaigrette adorning mixed greens, slivered onions, diced avocado and pistachios. Available into January, fresh California grapes are a perfect solution for the holiday season.
Don’t forget: You can also elevate the aesthetic appeal of your gathering by using fresh California grapes as decor by draping them along the dining room table, using them to fill vases and complement floral arrangements or freezing them to use as homemade ice cubes in cocktails.
Visit grapesfromcalifornia.com to find more holiday recipe and decor ideas.
Lemony Grapes and Greens Salad
Equipment
- 1 Whisk
- 1 Small mixing bowl
- 1 Large mixing bowl
Ingredients
Lemon Vinaigrette
- 1/4 C Cold-pressed extra-virgin olive oil
- 3 Tbsp lemon juice
- 1 Tbsp organic raw honey
- 1 garlic clove minced
- 2 Tsp spicy brown or stone-ground mustard
- 1/8 Tsp sea salt
- 1/8 Tsp pepper
Salad
- 10 C mixed torn greens
- 1 1/2 C California grapes halved
- 1/2 C red onion slivered
- 1 large avocado peeled, pitted, and diced
- 1/3 C roasted, salted pistachio kernels
Instructions
Vinaigrette
- To make lemon vinaigrette: In small bowl, whisk olive oil,lemon juice, honey, garlic, mustard, salt and pepper.
Salad
- To make salad: In large bowl, mix greens, grapes and onion.Drizzle with dressing and toss well to coat. Add avocado. Sprinkle withpistachios. Toss lightly.
Video
Lemony Grapes and Greens Salad
Prep time: 25 minutes
Servings: 6
Lemon Vinaigrette:
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon honey
1 garlic clove, minced
2 teaspoons spicy brown or stone-ground mustard
1/8 teaspoon sea salt
1/8 teaspoon pepper
Salad:
10 cups mixed torn greens (endive, watercress, frisee or butter lettuce)
1 1/2 cups halved Grapes from California
1/2 cup slivered red onion
1 large firm but ripe avocado, peeled, pitted and diced
1/3 cup roasted, salted pistachio kernels
To make lemon vinaigrette: In small bowl, whisk olive oil, lemon juice, honey, garlic, mustard, salt and pepper.
To make salad: In large bowl, mix greens, grapes and onion. Drizzle with dressing and toss well to coat. Add avocado. Sprinkle with pistachios. Toss lightly.
Nutritional information per serving: 230 calories; 4 g protein; 19 g carbohydrates; 17 g fat (67% calories from fat); 2.5 g saturated fat (10% calories from saturated fat); 0 mg cholesterol; 130 mg sodium; 5 g fiber.
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Source: California Table Grape Commission
