Greens Grapes And Granola Breakfast Salad Recipes

CREAMY GRAPE SALAD

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

GRILLED BRIE WITH GRAPES AND PISTACHIOS

Steps:

• Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
• Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
• Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
• Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.

GRAPE AND HONEY DEW GREEN SALAD WITH MINT SPLASH

Steps:

• SALAD
• 1. Toss salad ingredients together.
• 2. Place in clean container, label, date, initial and store refrigerated.
• MINT SPLASH:
• 1. Whisk honey into lime juice to dissolve.
• 2. Add mint.
• Place in clean container, label, date, initial and store refrigerated.
• This is also fun to make with 3 colors of grapes.
• Nutritional Stats: Calories 61; Protein 1g; Fat 1g; 4% Calories from Fat; Carbohydrate 16g; Cholesterol 0mg; Fiber 1g; Sodium 7mg.

SPICED ALMOND, GRAPE AND MIXED GREEN SALAD

Steps:

• 1. Preheat oven to 350°F.
• 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
• 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
• 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
• 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

AVOCADO-TOAST BREAKFAST SALAD

Steps:

• Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
• Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
• Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square.
• Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece.

GREEN GRAPE SALAD

Steps:

• Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES

Steps:

• Preheat oven to 425 degrees with a rack in the upper and lower thirds.
• In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
• Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
• Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
• Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.