Arugula Salad with Shrimp and Grapes

Grapes do double duty in this innovative salad. They're pureed for fruity, tart, smooth dressing, which is used to top more grapes, shrimp, arugula, basil, and cheese.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• Dressing:
• 1/3  cup  seedless green grapes
• 1  tablespoon  Champagne or white wine vinegar
• 1  teaspoon  olive oil
• 3/4  teaspoon  Dijon mustard
• 1/2  teaspoon  minced fresh Vidalia or sweet onion (optional)
• 1/8  teaspoon  salt
• Dash of white pepper
• 
  Salad:
• 3/4  pound  large shrimp, peeled and deveined
• 1/2  cup  diagonally cut celery
• 5  cups  trimmed arugula
• 1  cup  seedless red grapes, halved
• 1  cup  seedless green grapes, halved
• 1/4  cup  fresh basil leaves, thinly sliced
• 2  tablespoons  crumbled Gorgonzola cheese
• 1  tablespoon  coarsely chopped walnuts, lightly toasted

Preparation

To prepare dressing, combine first 7 ingredients in a blender; process until smooth.

To prepare salad, bring 4 cups water to a boil in a large saucepan. Add shrimp; cook 1 minute. Add celery; cook 1 minute. Drain and rinse with cold water; pat dry.

Place shrimp mixture, arugula, grapes, and basil in a large bowl. Drizzle with dressing; toss gently to coat. Top with cheese and walnuts.

Nutritional Information

Calories:

163 (27% from fat)

Fat:

4.8g (sat 1.3g,mono 1.2g,poly 1.5g)

Protein:

13.4g

Carbohydrate:

18.6g

Fiber:

1.8g

Cholesterol:

105mg

Iron:

2.5mg

Sodium:

271mg

Calcium:

106mg