Arugula Salad with Grapes and Toasted Hazelnuts
This refreshing summer salad brings together crispy arugula, fresh red grapes and crunchy hazelnut, drizzled with olive oil and vinegar.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.ca.
Ingredients
- 50 ml (¼ cup) hazelnuts
- 250 ml (1 cup) seedless red grapes, halved
- 75 ml (⅓ cup) extra-virgin olive oil
- 30 ml (2 tbsp) balsamic vinegar
- 1 litre (4 cups) arugula, rinsed and spun dry
- Salt and freshly ground pepper, to taste
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