8 oz Grapes Few lettuce leaves; shredded 2 Celery sticks; sliced 2 Tomatoes; chopped 2 tb Walnuts; chopped 4 tb Olive oil 2 tb Wine vinegar 1/2 ts Salt Crumbled feta cheese Cut the grapes in half and remove the seeds. Combine with the rest of the ingredients except the cheese. Sprinkle on a little cheese. Cottage cheese or curd cheese may be substituted for feta. Adjust seasonings. From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 110. ISBN 0-394-74197-8. Electronic format by Cathy Harned.
Ingredients (4 servings) Salad: 0.5 cup dry risoni (orzo) pasta 1 large broccoli heads (florets only) 1 cup red grapes 0.25 cup almonds 4 shallots 4 tbsp dried cranberries
Dressing: 0.5 cup raw cashews 0.5 cup + 4 tbsp plant milk 1 tbsp lemon juice 2 garlic cloves 0.5 tsp salt and pepper
Instructions: 1. Cook the orzo pasta according to package instructions. 2. Add the cashews and the rest of the ingredients listed under “dressing” to a blender or food processor. Blend until smooth and creamy. Add more plant milk until wanted consistency. 3. Finley chop up broccoli florets, red onion, almonds, and dried cranberries. Cut the grapes in half. Add all the ingredients to a big bowl. 4. Top with the dressing, and enjoy!