Tuesday, June 19, 2012

Arugula Salad with Shrimp and Grapes

You'll get a double dose of grapes in this fun summer salad - pureed into the dressing, and sprinkled fresh on top too.  If you don't have Champagne vinegar, you can substitute white wine vinegar in a pinch.

For the dressing:
  • 1/3 cup seedless green grapes
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon olive oil
  • 3/4 teaspoon Dijon mustard
  • 1/2 teaspoon minced sweet onion (such as Vidalia)
  • 1/8 teaspoon salt
  • Dash of white pepper
For the salad:
  • 9 ounces Sophie's Kitchen shrimp, thawed
  • 1/2 cup diagonally cut celery
  • 5 cups trimmed arugula
  • 1 cup halved seedless red grapes
  • 1 cup halved seedless green grapes
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons crumbled vegan blue cheese (such as Veg Cuisine)
  • 1 tablespoon lightly toasted and coarsely chopped walnuts*
1. To prepare the dressing, combine 1/3 cup green grapes in a blender with the Champagne vinegar, olive oil, mustard, sweet onion, salt, and white pepper; process until smooth.

2. To prepare the salad bring 4 cups water to a boil in a saucepan.  Add the shrimp; cook for 1 minute.  Add the celery; cook for 1 minute.  Drain, rinse with cold water, and pat dry.

3. Combine the shrimp and celery in a large bowl with the arugula, 1 cup red grapes, 1 cup green grapes, and basil.  Drizzle with the dressing and toss gently.  Top with the blue cheese and walnuts.

*Lightly toast the walnuts for about 3 to 4 minutes in a skillet over medium heat before adding to the salad.

Try pairing this dish with a green, slightly fruity white wine like Sauvignon Blanc.

Nutrition Info:
4 servings (2 cups), Calories 163 

Tasting Notes:
A delicious blend of flavors.  To be honest, you could skip the shrimp entirely if you don't have any in your freezer, because my favorite flavors here were the sweet grapes, super fresh basil, toasted walnuts, and peppery arugula.  It was hard to taste the grapes in the dressing, by the time it was drizzled over everything, but it had a light and refreshing taste, and was a beautiful shade of pastel green.  I would definitely add more walnuts and blue cheese on top next time.


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