This is a salad I also made for Easter dinner.
I was asked to bring a salad for dinner, I knew I wanted to try something new and different. And I can honestly say that this salad was really good.
The grapes and blue cheese crumbles along with the red cabbage added was a nice touch! I’d eat this for lunch any
day.
Here’s what you need:
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups mesclun salad greens (5 ounces)
1 head radicchio, thinly sliced
2 cups halved seedless grapes (about 1 pound), preferably red and green
3/4 cup crumbled feta or blue cheese
Directions
1. To prepare dressing: Whisk (or shake) oil, vinegar, salt and pepper in a small bowl (or jar) until blended.
2. To prepare salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.
Instead of making the salad dressing, I bought some Red Wine and also some Balsamic vinegar dressing. I loved the Red Wine dressing..
Enjoy.
Patricia – Two Girls Cooking
Two Girls Cooking 