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

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. 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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