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1/2 cup Welch's 100% Grape Juice made with Concord grapes
1/4 cup Cabot 2% Plain Greek-Style Yogurt
1/2 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
Ground black pepper to taste
3 cups fresh baby greens, such as arugula, romaine or spinach
1 cup halved red or green seedless fresh grapes
1 ounce Cabot Sharp Extra Light Cheddar, grated (about 1/3 cup)
To make dressing:
1. In saucepan over high heat, bring grape juice to boil; let cook until bubbling thickly and reduced to a couple of tablespoons, about 4 minutes. Scrape into small bowl and place in freezer for about 10 minutes to chill.
2. Remove from freezer and whisk in yogurt, vinegar and mustard until smooth. Season with pepper. Use immediately or cover and refrigerate until needed.
To finish salad:
1. Divide greens and grapes between two plates. Drizzle some of dressing over each salad and top with cheese.