Arugula, Grape & Almond Salad with Pomegranate Vinaigrette

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Serves: Total Time:
4 15 min


  1. Slice grapes in half, shave Pecorino Romano cheese; set aside.
  2. Gently wash and plate arugula.
  3. Top arugula with grapes and almonds.
  4. To serve, top individual portions with shaved cheese and drizzle with Cindy's Kitchen Pomegranate Vinaigrette to taste.
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Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.

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  • Cindy's Kitchen Pomegranate Vinaigrette, to taste
  • 1/4 lb. seedless red or purple grapes
  • 1/4 lb. arugula (about 4 cups)
  • 1/8 lb. Pecorino Romano cheese, shaved
  • 3/4 cup almonds
Pomegranate Vinaigrette (Oil Free)  Image

This recipe was made using Pomegranate Vinaigrette (Oil Free) .

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