Arugula Salad with Grapes and Black Pepper Vinaigrette
Ingredients
Pickled Red Onions
-
¾
cup
red wine vinegar
-
⅓
cup
champagne vinegar
-
⅓
cup
water
-
⅓
cup
sugar
-
1
teaspoon
salt
-
2
whole
red onions, very thinly sliced
Black Pepper Vinaigrette
-
⅓
cup
red wine vinegar
-
⅔
cup
olive oil
-
1
tablespoon
sugar
-
½
teaspoon
freshly ground black pepper
-
½
teaspoon
salt
-
1
clove
garlic
Salad
-
2½
cups
red California grapes, halved
-
2
cups
cooked farro or quinoa
-
3
cups
arugula
-
¼
cup
fresh basil leaves, cut into ribbons
-
½
cup
chopped cashews
Instructions
- Prepare the pickled red onions by combining the vinegars, water, sugar, and salt in a jar, shaking until well mixed, then adding the sliced onions and refrigerating for at least 24 hours.
- For the vinaigrette, mix the vinegar, olive oil, sugar, pepper, and salt in a jar, adding the crushed garlic clove for flavor without the pieces.
- In a large bowl, toss the grapes and farro with half of the vinaigrette.
- Add the arugula, basil, cashews, and pickled onions to the bowl and toss everything together, adding more dressing if needed.
- Allow the salad to sit for a few minutes to let the flavors meld before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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