Heading

Arugula, Grape & Almond Salad with Pomegranate Vinaigrette

Main image
Serves: Total Time:
4 15 min

Directions

  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.
Cindys Note
Chef

Annie
Team Member

Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.

Cindy's Kitchen Logo
http://www.cindyskitchen.com

Ingredients

  • 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) .

Share Your Favorite Recipe

Your email

Your location

Your recipe

Send Your Recipe