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Grecian Grape and Walnut Salad
Recipe by California Walnut Board
Yield 4 servings
Prep 15 mins
Cook 15 mins
Grapes, walnuts and feta cheese top a bed of baby greens and mint.
California Walnut Board
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1 cup seedless black grapes, halved
1/2 cup plus 2 tablespoons honey
3/4 cup water
1 stick cinnamon
1 cup California walnut halves
1 tablespoon lemon juice
5 ounces mixed baby greens
1/4 cup fresh mint leaves, chopped or cut in chiffonade
2 tablespoons crumbled feta cheese
Place the grapes in a non-reactive shallow bowl or baking pan. In a medium saucepan bring 1/2 cup of the honey, the water and cinnamon to a boil. Boil over medium-high heat for about 5 minutes, to reduce the liquid slightly. Remove the cinnamon stick and pour the hot syrup over the grapes. Cool to room temperature, then cover and refrigerate until serving.
Preheat the oven to 325F. Line a baking sheet with foil and coat with nonstick cooking spray. In a bowl combine the walnuts and the 2 remaining tablespoons of honey, stirring to coat. Spread the walnuts on the prepared pan and bake, stirring two or three times, until the nuts are toasted, about 15 minutes. Watch carefully the last few minutes, so they don’t get too dark. Cool about 2 minutes, then remove from the pan and cool completely.
Drain the grapes, reserving the syrup. Add the lemon juice to the syrup.
To serve, spread the greens on a large platter and sprinkle with the mint. Moisten the greens with several tablespoons of the lemon syrup. Top the greens with the grapes and sprinkle on the walnuts. Moisten with a few more tablespoons of syrup (depending on how much dressing you like, you might not use all the syrup) and sprinkle with the feta.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.