Greek Salad with Walnuts & Grapes

During my weekend of frenzied salad making (seriously, my salad spinner got the workout of its life), one of the taste-tempting salads that I made was this Greek Salad. I am a big fan of the Greek Salad and, even though traditionally Greek Salad does not have lettuce, mine always do. This time, for a change of pace, I added a couple of nontraditional ingredients in walnuts and grapes. I love the Muscato grapes this season, so used a trio of colors in the salad. I enjoyed it so much that I don't think I will ever make a Greek Salad again without including grapes.

I served it on these darling glass leaf plates that, sadly didn’t show up against the colorful fall fabric. You can find them here. They come in green, gold, and orange; I bought two of each. Try this delicious salad, and let me know what you think.

Greek Salad with Walnuts & Grapes

1 head Romaine lettuce, torn into bite-size pieces
1 cup cubed English cucumber
1 cup chopped tomato
1/2 cup Kalamata olives, halved
1/2 cup broken walnuts
1/2 cup sliced red onion
1/2 cup Melissa's Muscato grapes, quartered
1 teaspoon capers
1/2 cup feta

Dressing:
2 tablespoons cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
1 garlic clove
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine salad ingredients in a bowl and toss with dressing.

To make dressing put all ingredients into a bullet blender, and process until emulsified.

PRINT RECIPE

This post is linked to:

What’s for Dinner Sunday

Happiness is Homemade Sunday

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Make it Pretty Monday

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Inspire Me Tuesday

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The Scoop

Dream, Create, Inspire

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Fresh Grape Salad

As I sat enjoying this fresh grape salad, first from the delicate dish that you see here, and then spooning it straight from the serving bowl, I thought to myself that the photos do not do this justice. This dish is major yum! Easy to put together, with the convenience of make ahead, and the versatility of being both a salad and refreshing dessert, this is one that you have to try. At home with a formal dinner, ladies luncheon, pot luck, or picnic, this is a real crowd pleaser.

Take advantage of the wonderful and diverse varieties of grapes currently in season, using as many different types as you find available. I used what I had on hand, black and red muscato grapes, and petite, green Candy Sweets grapes, all from Melissa's Produce. If I'd have had champagne grapes, I would have added them as well to get a wonderful combination of color, size, and taste. Have fun with this. Any combination works well, just weigh what you have to equal a pound.

Fresh Grape Salad

1 pound any combination seedless grapes

1/4 cup sour cream

2 ounces cream cheese, room temperature

2 Tablespoons granulated sugar

1/4 teaspoon vanilla extract

1/3 cup brown sugar, not packed

1/3 cup crushed pecans

Wash and stem grapes and place in a large mixing bowl; set aside

Place sour cream, cream cheese, sugar, and vanilla in a medium bowl and, using a hand mixer, beat until creamy.  Pour mixture over grapes and fold to fully incorporate. Pour mixture into a serving bowl.

Make topping by combining brown sugar and pecans. Pour on top of grape mixture to cover.  Place foil over bowl and refrigerate overnight.

This post is linked to:

Tasty Tuesday

Wake up Wednesday

Think and Make Thursday
Home and Garden Thursday