Greek Grape Salad
Makes 4 to 6 servings. Recipe submitted by Julaine Porter is in “The Shadows-On-The-Teche Cookbook.”
1 red onion, thinly sliced
1 tsp. sugar
1 cup halved seedless green grapes
1 cup halved seedless red grapes
2 oranges, sectioned
1 cup crumbed feta cheese
1 bunch romaine lettuce
4 tbls. olive oil, or to taste
Fresh lemon juice to taste
Salt and pepper to taste
1⁄3 cup toasted pine nuts, pecans or walnuts if desired
1. In small bowl, add sliced onions, water, sugar and a few ice cubes. Allow to chill for about 10 minutes or longer if you want to place them in the refrigerator until you’re ready to use them. Drain well before using.
2. In salad bowl, combine grapes, orange segments, feta, romaine and olive oil.
3. Squeeze lemon juice and add amount desired. Add salt and pepper to taste.
4. Top salads with toasted nuts if desired.