Best Grape Almond Salad Recipes

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE

Steps:

• Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
• Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

SPICED ALMOND, GRAPE AND MIXED GREEN SALAD

Steps:

• 1. Preheat oven to 350°F.
• 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
• 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
• 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
• 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE

Steps:

• Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com. Preparation Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 tsp. salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing. Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

SPICED ALMOND, GRAPE AND MIXED GREEN SALAD

Steps:

• Preheat oven to 350°F.
• Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
• Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
• Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into 1/4 inch rounds (with the bit of the tops still attached).
• Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

GAC SALAD (GRAPE, ALMOND, CHICKEN)

Steps:

• Mix all the ingredients together and refrigerate for at least 2 hours. Salad should not be runny. Options: To make the salad a meal, add a small handful of cooked brown rice and/or spoon into lettuce cups. Cooked pasta can also be added.

ALMOND GRAPE CHICKEN SALAD

Steps:

• PREP -cook and cube chicken -wash and slice grapes -cook, cool, and peel eggs -chop eggs, celery and green onions -spread slivered almonds on a baking sheet in a single layer. Toast in a 350-degree oven until golden brown, watching carefully so they don't burn. Cool. COMBINE -In a large bowl combine chicken thru eggs. -In another bowl, combine mayo thru paprika until smooth. Pour over chicken mixture & toss gently. -Stir in almonds and serve immediately, or refrigerate & add almonds just before serving.

GRAPE ALMOND SALAD

Steps:

• Rinse and pluck grapes.
• Mix all ingredients gently.
• Eat within 2-3 hours of making. If not eating immediately, store in fridge.