Eating Wells Green Grapes With Feta Honey Recipes

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GREEN GRAPES WITH FETA CHEESE & HONEY



Green Grapes With Feta Cheese & Honey image

Serve this for dessert or arrange it on a leaf of butter lettuce as a salad. I made this and served it over baby spinach leaves. I'm not a big fan of feta cheese, for me a little goes a LONG way. So I made an extra side of the dressing and poured it over the fruit, and used freshly grated parmesan cheese instead. From Eating Well magazine... NOTE: Prep time is cooking time.

Provided by kitty.rock

Categories     Cheese

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

1/4 lb feta cheese, crumbled
2 teaspoons extra virgin olive oil
2 teaspoons honey (I used raw honey)
fresh ground pepper
2 1/2 cups green seedless grapes (about 1 pound)
1 pear, ripe but firm (Bartlett or Anjou)
6 -8 fresh basil leaves, thinly sliced

Steps:

  • Place feta in a small bowl.
  • Drizzle with oil and honey. Add pepper and toss gently.
  • Shortly before serving, halve grapes lengthwise.
  • Gently toss grapes and pear slices.
  • Scatter the feta over the fruit.
  • Garnish with basil.

Nutrition Facts : Calories 159, Fat 6.8, SaturatedFat 3.7, Cholesterol 20.2, Sodium 256, Carbohydrate 22.9, Fiber 1.8, Sugar 18.9, Protein 4

EATING WELL'S GREEN GRAPES WITH FETA & HONEY



EATING WELL'S GREEN GRAPES WITH FETA & HONEY image

Yield 5 servings

Number Of Ingredients 7

4 ounces feta cheese, crumbled
2 teaspoons extra-virgin olive oil
2 teaspoons honey
Freshly ground pepper, to taste
2 1/2 cups green grapes, (about 1 pound)
1 ripe but firm Bartlett or Anjou pear, cut into 1/2-inch wedges
6-8 fresh basil leaves, thinly sliced

Steps:

  • Place feta in a small bowl. Drizzle with oil and honey. Add pepper and toss gently. Shortly before serving, halve grapes lengthwise. Gently toss grapes and pear slices. Scatter the feta over the fruit. Garnish with basil.

LENTIL SALAD WITH GRAPES AND FETA



Lentil Salad with Grapes and Feta image

Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

2 1/2 cups water
3/4 cup French or brown lentils
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
3 tablespoons extra-virgin olive oil
3/4 cup walnuts, toasted and roughly chopped
1 1/2 cups seedless red grapes, halved
1 celery stalk, thinly sliced
2 teaspoons fresh thyme leaves
2 ounces feta, crumbled (1/2 cup)
Coarse salt and ground pepper

Steps:

  • In a small saucepan, bring water to a boil. Add lentils, reduce to a simmer, and cover; cook until lentils are tender, about 30 minutes. Drain and rinse under cool water. Meanwhile, in a large bowl, whisk together red-wine vinegar, lemon juice, and honey. Whisk in olive oil. Stir in lentils, walnuts, grapes, celery, and thyme. Add feta. Season to taste with salt and pepper.

Nutrition Facts : Calories 297 g, Fat 18 g, Fiber 9 g, Protein 10 g, SaturatedFat 4 g

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