Arugula Salad with Shrimp and Grapes

Arugula Salad with Shrimp and Grapes
Photo by Karry Hosford


  • ½ teaspoon minced fresh Vidalia or sweet onion (optional)
  • Dash of white pepper
  • 1 tablespoon coarsely chopped walnuts, lightly toasted
  • 1/8 teaspoon salt
  • 5 cups trimmed arugula
  • 1 teaspoon olive oil
  • 1 tablespoon Champagne or white wine vinegar
  • + 10 more ingredients
    • ¼ cup fresh basil leaves, thinly sliced
    • ¾ teaspoon Dijon mustard
    • ½ cup diagonally cut celery
    • 1/3 cup seedless green grapes
    • Salad:
    • 1 cup seedless green grapes, halved
    • 1 cup seedless red grapes, halved
    • ¾ pound large shrimp, peeled and deveined
    • 2 tablespoons crumbled Gorgonzola cheese
    • Dressing:

To prepare dressing, combine first 7 ingredients in a blender; process until smooth. To prepare salad, bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 minute. Add celery; cook 1 minute. Drain and rinse with cold water; pat dry. Place shrimp mixture, arugula, grapes, and basil...

View full recipe at My Recipes


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