Romaine, Cucumber & Grape Salad with Walnuts & Parmesan

Romaine, Cucumber & Grape Salad

with Walnuts & Parmesan

20 MIN
$10.99 Serves 2-4
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From the Test Kitchen

This vibrant, seasonal salad is packed with exciting textures and savory-sweet flavors thanks to a mix of crunchy vegetables, walnuts, and fresh grapes tossed with a fig vinaigrette.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Romaine, Cucumber & Grape Salad with Walnuts & Parmesan
Title
  • 4 oz Red Seedless Grapes
  • 1 Romaine Lettuce Heart
  • 2 Persian Cucumbers
  • 3 oz Radishes
  • ¼ cup Roasted Walnuts
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sherry Vinegar
  • 1 Tbsp Fig Spread
  • 1 Shallot

Romaine, Cucumber & Grape Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Remove and discard any stems from the grapes; halve the grapes. Peel and small dice the shallot. In a large bowl, combine the fig spread, vinegar, and 2 tablespoons of olive oil; season with salt and pepper. Add the halved grapes and diced shallot; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes. Roughly chop the lettuce. Halve the cucumbers lengthwise; thinly slice crosswise. Halve the radishes; thinly slice. Roughly chop the walnuts.

2 Make the salad & serve your dish

To the bowl of marinated shallot and grapes, add the chopped lettuce, sliced cucumbers, and sliced radishes. Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped walnuts and cheese. Enjoy!

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