Grape Cheddar And Walnut Salad Recipes

Steps:

• Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

Steps:

• Combine grapes, celery and cheese in large bowl. Add dressing; toss to coat.
• Toss spinach and romaine with onions; spoon onto 4 plates. Top with grape mixture and nuts.

Steps:

• Blend vinaigrette ingredients in a blender until smooth and form a loose paste.
• Gently toss the spinach leaves in extra-virgin olive oil, salt, and pepper.
• For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.
• *To toast walnuts: Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.
• Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for 7 seconds, then shock in ice water and peel gently.

Steps:

• For best results, use a mixer to mix cream cheese, sour cream, vanilla extract, and sugar. You can mix by hand, too, but it won't be as smooth.
• Fold grapes into creamy mixture.
• In medium saucepan, melt butter. Add walnuts to lightly brown to taste.
• Remove from heat and stir in brown sugar. Sprinkle topping over grapes.

Steps:

• Boil the potatoes for 12-15 mins until tender, then drain and leave to cool a little. Cut the potatoes into thick slices. Mix together the yogurt, mustard and lime zest. Toss the potatoes with 4 tbsp of the dressing and 3 tbsp of the onion.
• Put the turkey in a medium bowl and toss with the oil, then cook in a non-stick frying pan over a medium heat for 10 mins, turning at least once until the turkey is cooked through.
• When you're ready to serve, mix half the lettuce, watercress, half of the remaining onion and 1 of the peppers in a bowl. Top with half the potatoes, and slice and pile on half the turkey. Toss the avocado with a good squeeze of lime, then scatter half on top with half the grapes and half the walnuts. Spoon over half of the remaining dressing.
• If packing this into lunchboxes, do the same with the remaining ingredients in the lunchboxes, but in reverse, so the green salad is at the top. Keep the dressing in a pot separately, to drizzle over just before eating. Will keep chilled for two days.

Steps:

• Combine grapes, celery,and cheese in large bowl. Add dressing; toss to coat.
• Toss spinach and romaine with onions.
• Spoon on to 4 plates: top with grape mixture and nut.

Steps:

• In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving.