Ingredients

Dressing:

• 1/2 cup Welch’s® 100% Grape Juice made with Concord grapes
• 1/4 cup Cabot Plain Lowfat Greek-Style Yogurt
• 1/2 tsp balsamic vinegar
• 1/2 tsp Dijon mustard
• Ground black pepper to taste

Salad:

• 3 cups fresh baby greens, such as arugula, romaine or spinach
• 1 cup halved red or green seedlessfresh grapes
• 1 oz Cabot 75% Reduced Fat Sharp Cheddar, grated (about 1/3 cup)

Preparation

To make dressing:

1. In saucepan over high heat, bring grape juice to boil; let cook until bubbling thickly and reduced to a couple of tablespoons, about 4 minutes. Scrape into small bowl and place in freezer for about 10 minutes to chill.
2. Remove from freezer and whisk in yogurt, vinegar and mustard until smooth. Season with pepper. Use immediately or cover and refrigerate until needed.

To finish salads:

1. Divide greens and grapes between 2 plates. Drizzle some of dressing over each salad and top with cheese.

Serves: 2

Nutrition Per Serving

140 calories, 2g fat, 1g saturated fat, 9g protein, 25g carbohydrate, 5mg cholesterol, 140mg sodium, 1g fiber

Contributed by: Cabot Creamery Cooperative