With hot weather forecast for Canyon Lake this week, a cool, crisp meal is an almost perfect antidote for enjoying some time outdoors as the sun sets. When your dish is as nutritious as it is delicious, the timeless elements of good food and great places create a recipe for relaxation that is hard to top.
Head to the patio for a tasty bite with this Chopped Salad with Grapes and Chickpeas, a quick, refreshing solution for lunch or dinner. This satisfying salad combines an array of appealing textures including crisp, juicy grapes, crunchy cucumbers and tender avocados, and pairs them with a zesty dressing.
While grapes are a versatile ingredient, they also make a perfect snack on their own: healthy, hydrating, tasty and refreshing. Grapes can also be frozen for a cool, frosty treat. Additionally, grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols which contribute to good health. Grapes are naturally fat-free, cholesterol-free, contain virtually no sodium and are an excellent source of vitamin K.
Prep time: 30 minutes
Servings: 6
Dressing:
Directions
To make dressing: In jar, combine vinegar, mustard, lemon juice, cumin, garlic, oil, salt and pepper; secure with tightly fitting lid. Shake well and set aside.
Soak onion in cold water 15 minutes; drain. In large bowl, combine onion with romaine, chickpeas, grapes, cucumbers, chile and avocado. Add dressing, salt and pepper; toss gently. Divide between serving dishes and sprinkle with queso fresco.
Nutritional information per serving: 270 calories; 5 g protein; 29 g carbohydrates; 16 g fat (53% calories from fat); 2.5 g saturated fat (8% calories from saturated fat); 5 mg cholesterol; 450 mg sodium; 4 g fiber.
Find snack and meal ideas perfect for enjoying outdoors at GrapesFromCalifornia.com.
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