0.0 – 0 reviews • Grape Recipes
| Yield: |
6 servings |
| Yield: |
6 servings |
Ingredients
- 1/4 teaspoon black pepper, ground
- 1 medium red onion, peeled, sliced into 1/2 moons
- 3 tablespoons balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, fresh minced
- 4 slices rustic bread
- 4 cups arugula, washed and dried
- 1 bulb fennel, cored and thinly sliced
- 1/2 cup roasted red bell pepper, 1/4 inch thick strips
- 1/4 cup pine nuts, toasted
- 1/4 cup parmesan cheese, shaved or grated
- 1 1/2 cups California green or red seedless grapes, picked from stem and rinsed
Instructions
- In a small bowl whisk together dressing ingredients.
- Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
- Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
300 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
25 g |
| Dietary Fiber |
3 g |
| Sugar |
12 g |
| Protein |
7 g |
| Cholesterol |
4 mg |
| Sodium |
404 mg |
| Serving Size |
1 of 6 servings |
| Calories |
300 |
| Total Fat |
21 g |
| Saturated Fat |
3 g |
| Carbohydrates |
25 g |
| Dietary Fiber |
3 g |
| Sugar |
12 g |
| Protein |
7 g |
| Cholesterol |
4 mg |
| Sodium |
404 mg |
