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Wednesday, September 11

Arugula, blue cheese, & grape salad

Arugula leaves, stemmed
6 cups
Olive oil, extra virgin
2 tablespoons

Pepper, freshly ground

Grapes, seedless purple
1 ½ cups
Blue cheese, crumbled
5 ounces
  1. Place the arugula in a large bowl. 
  2. In a small bowl, whisk the oil, salt, and pepper to make a dressing; drizzle over the arugula, and toss well. 
  3. Add the grapes and cheese, and toss again.
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan.


  1. I wish for the great of success in all of our destiny endeavors

  2. They managed the project smoothly and resource effectively, taking care of everything in a professional manner.