The Daily Morsel

This summer salad is similar to the nectarine salad I posted back in June.  The grapes add sweet bursts of juice which pairs well with the savory, toasted, crunchy almonds.  I like using red wine vinegar for this dressing, but you could also just use the basic vinaigrette dressing if you have some on hand.   Serve with a piece of crusty bread on the side.

Prep Time: 5-10 minutes

Serves: 2 as a main dish or 4 as a side

Ingredients

10oz. mixed spring lettuce

1 cup of red grapes, sliced in half or thirds

¼ cup sliced almonds, lightly toasted

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

1 tablespoon honey

Coarse sea salt to taste

Process

Place the sliced almonds in a skillet over low heat to toast.  Watch them closely to turn the heat off before they burn.  Your nose will let you know when the almonds are close to finish toasting.

In the bottom of a large serving bowl pour in the 2 tablespoons of red wine vinegar and 1 tablespoon of honey.  Whisk the ingredients together.  Then, while whisking continuously, slowly drizzle the 4 tablespoons of extra virgin olive oil into the bowl.

Slice the grapes and them to the dressing.

Tear the lettuce into desired size pieces and add the lettuce to the bowl.  With clean hands, toss the salad and grapes with the dressing.

Once the lettuce is coated in the dressing, top the salad with the toasted almonds and sprinkle with sea salt to taste.

Tags: almonds, dinner, entree, grape, grapes, greens, lettuce, lunch, mixed, Salad, side, toasted almonds, vinaigrette

This entry was posted on Wednesday, August 18th, 2010 at 6:00 am and is filed under Entrees, Recipes, Salads, Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.