There are many things that signify the start and end of summer to me - one is when green seedless grapes are affordable to buy: when they're in season, grapes are cheap, loved by everyone and provide a good source of vitamin K. In this case, combined with the contrasting flavour of capers, basil, mixed greens and nuts, the grapes maketh the meal.
Heat the oil in a frying pan and add the capers and basil. Fry until both are crisp. Remove from the pan and set aside on absorbent paper to drain any excess oil.
Cut the grapes in half and using the flat surface of a large knife, gently break the macadamia nuts into smaller chunks.
Combine the oil, vinegar, mustard and seasoning.
Toss the dressing over the greens. Toss capers, basil, grapes and nuts through the greens and serve.
Note: Grapes can be stored in a plastic bag in the crisper section of the fridge. Don't wash grapes before storing as they mould quicker.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||5 mins|
|Ready in:||15 mins|
|Dinner, Entree, Lunch, Salad|
|Nutritional Information - Per Serve|
|Saturated Fat||3.1 g|
|Total Carbohydrate||9 g|
|Total Protein||2.5 g|
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