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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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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

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
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
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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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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