Erin had a tasty-lookin’ lunch yesterday: grilled chicken and a salad she got at Whole Foods. I’m single-white-female-ing her food: I made myself some of the grape & blue cheese salad last night as a snack, and it RULED.
So I’m passing the recipe along to you…
1/2 c grapes
1/4 c reduced-fat blue cheese
1/2 teaspoon oil
1/2 teaspoon mild vinegar
salt & pepper
If you’re in a hurry or too hungry to wait, you can just mix the ingredients together and eat it. If you want optimal taste sensation, follow these directions.
1. Mix the oil, vinegar, blue cheese, salt, and pepper together in a bowl. Mash the blue cheese a little bit with a fork. Let sit for about 10 minutes. The smaller chunks of blue cheese will melt into the dressing to make it creamy… mmmm.
2. Mix in the grapes.
3. Eat it, and wonder to yourself about how something so delicious could be so good for you.
4. Ponder the baffling factoid that my friend Richard hates blue cheese. A lot.
5. Shrug your shoulders and rejoice that it takes all kinds of wonderful people to make the world go ’round.
6. Lick the bowl.
Make it a meal: Serve over warm grilled chicken breast.
Make it a bigger salad: Serve over a bed of greens. Or add chunks of chicken and thin apple slices.
Add more fat: Toss in walnuts, almonds, avocado chunks or additional oil. Make sure you measure!
Make it fancier: Add finely chopped parsley or chives.
Experiment with vinegar: The Whole Foods version used white balsamic vinegar. I tossed with Pompeian Pomegranate-infused Blush Balsamic… and I bet cider, white wine, and garlic-flavored would work well, too.
Do a lot more work: I found a recipe for Walnut and Blue Cheese-Coated Grapes. It sounds like way too much fuss and turns a simple snack into a whole lotta rolling and whatnot — but it also sounds tasty. Let me know if you try the recipe and calculate the Zone points.
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