Sweet seedless black grapes and crescents of fresh orange tossed with extra virgin olive oil and Balsamic vinegar. Served in crisp lettuce cups!
Makes 4-6 servings

2 c. seedless black grapes, washed
4 med. oranges, segmented
3 T. extra virgin olive oil
1 T. Balsamic vinegar
dash salt
4-6 crisp butter (Boston) lettuce leaves

In large bowl place black grapes, then orange segments.

In small mixing bowl combine oil, vinegar and salt. Stir briskly with fork till thickened. Pour over fruit, then toss gently till well-coated.

Place a crisp lettuce leaf on each salad plate. Spoon fruit into each leaf and serve at once.

Notes: Deep black grapes against bright orange crescents makes a striking and delicious presentation!

To segment oranges: Peel entire orange, removing all of the white coating under the peel. Using a small sharp knife, run the knife between the membrane and the fruit, moving from tip to tip. Lift out each segment.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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