Grape and arugula salad

Delight your taste buds with this vibrant grape and arugula salad, bursting with freshness and a perfect blend of sweet and peppery flavors.

Ingredients:

• 1/4 teaspoon black pepper, ground
• 1 medium red onion, peeled, sliced into 1/2 moons
• 3 tablespoons balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, fresh minced
• 4 slices rustic bread
• 4 cups arugula, washed and dried
• 1 bulb fennel, cored and thinly sliced
• 1/2 cup roasted red bell pepper, 1/4 inch thick strips
• 1/4 cup pine nuts, toasted
• 1/4 cup parmesan cheese, shaved or grated
• 1 1/2 cups California green or red seedless grapes, picked from stem and rinsed

Instructions:

1. Combine dressing ingredients in a small bowl.
2. Arrange red onions in a baking dish lined with foil. Drizzle 2 tablespoons of dressing over the onions and mix thoroughly. Cover the dish tightly with foil and bake in the oven at 180 °Cor 30 minutes. Once done, take it out from the oven and let it cool.
3. Marinate crushed garlic with 1 tablespoon of olive oil. Spread the mixture on bread slices. Broil or grill the bread for 1-2 minutes on each side until it turns crispy. Cut the bread into strips approximately 1/2 inch wide. In a large bowl, combine the bread strips, roasted onions, arugula, fennel, bell pepper, pine nuts, and grapes. Pour the remaining vinaigrette over the mixture and toss well. Finish by sprinkling Parmesan cheese on top before serving.

Summary:

• Calories: 1806 kcal
• Fat: 125 g
• Protein: 39 g
• Carbs: 146 g
• Potassium: 2443 mg
• Magnesium: 267 mg