Salads to make with grapes


Grape and Salmon Power Salad

California Table Grape Commission

Servings: 6

3/4cup pearled barley

3 cups firmly packed kale leaves, torn and sliced into ribbons

1 cup halved, red or black seedless California grapes

8 ounces cold, cooked salmon, skin and bones removed

1/2 cup walnuts, lightly toasted, coarsely chopped

Dressing:

1/4 cup fresh squeezed lemon juice

1 clove garlic, mashed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pinch cayenne pepper

1/2 cup extra virgin olive oil

Cook the barley according to package directions, or in plenty of lightly salted boiling water for about 35 to 45 minutes until it is plump and tender, and still slightly chewy. Drain and cool. Tenderize the kale by blanching it in boiling water for 2-3 seconds or cooking in the microwave for 1 minute. Rinse the pieces in cold water to stop the cooking and squeeze dry. Fluff and uncrimp the dry kale pieces with your fingers. In a medium bowl, mix together the barley, kale, grapes, salmon and walnuts.

To prepare the dressing: In a small bowl, whisk together the lemon juice, garlic, salt, pepper and cayenne. Gradually mix in the olive oil. Pour onto the salad and fold gently to combine. Serve immediately or refrigerate.

Curried Chicken Salad

Servings: 4 cups

12 oz cooked chicken meat, diced (3 cups)

1 medium red apple, diced (1 cup)

3/4 cup seedless California grapes, halved

1 medium celery stalk, diced

1/4 cup (1 oz.) blanched, slivered almonds (optional)

1/2 cup mayonnaise, or plain yogurt, or any combination of the two

2 Tablespoons mango chutney

1 Tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon pepper

Fresh cilantro sprigs and sliced green onions for garnish (optional)

In a large bowl, combine the chicken, apple, grapes, celery, and almonds, if using. Add the mayonnaise, chutney, and curry powder and stir to mix and evenly moisten. Season with the salt and pepper. Keep refrigerated until ready to use. Serve garnished with cilantro and green onions, if desired.

Cashew Chicken Salad

Servings: 41/2 cups

3 tablespoons soy sauce

2 tablespoons vegetable oil

2 tablespoons honey

1 tablespoon sesame oil

1/4 teaspoon red chili flakes

1/2 cup cashews, roasted and salted

3 cups chicken meat, cooked and chopped

1/4 cup green onions, thinly sliced

11/2 cups California seedless grapes, separated and rinsed

In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine.

This makes a great entr e salad when piled on greens, or fill a tortilla with shredded Napa cabbage, julienne carrots and chicken salad for an Asian wrap. It is also great tossed with cooked vermicelli for a light entr e.

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