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Arugula Salad with Scallion Vinaigrette and Red Grapes

1 bunch arugula, rinsed well, tips trimmed
1 cucumber, peeled, diced
2 ripe tomatoes, diced (do not peel or seed)
4-5 red radishes, diced
2-3 fresh scallions, thinly sliced on the diagonal
2-3 cups red grapes
scallion vinaigrette
1/2 cup Living Harvest shelled hempseeds
2-3 fresh scallions, diced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
sea salt

Clean arugula and arrange it on a platter. Chill completely. Combine the balance of the vegetables and red grapes in a mixing bowl. Set aside while making the dressing.

Heat a dry skillet over low heat. Stir in hempseeds and lightly toast until fragrant, 
about 3 minutes. Transfer hempseeds to a suribachi (grinding bowl) and grind until half broken. Add scallions and grind to a paste. Transfer to a small mixing bowl and add oil, vinegars and a light seasoning of salt. Whisk until well blended. Adjust seasoning to your taste. Fold dressing into the vegetables and toss gently until well-coated. 

To serve, mound the vegetables onto the bed of chilled arugula.

Makes 4-6 servings.


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