This salad plays on contrast rather than heaviness.
Crunchy greens, juicy grapes, and a quiet savory note make every bite different.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Servings: 2–3
Related recipes: Quick Salad with Nuts and Cranberries (Ready in Minutes)
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Ingredients
Instructions
- Briefly blanch the broccoli in salted boiling water until just bright green.
- Drain and cool it quickly so it stays crisp.
- In a large bowl, combine broccoli and grapes.
- Add walnuts and shaved cheese, distributing them evenly.
- In a small bowl, stir olive oil, lemon juice, and honey until smooth.
- Pour the dressing over the salad and toss gently.
- Season with salt and black pepper to taste.
Storage
This salad keeps well in the fridge for up to 24 hours.
The flavors soften slightly over time, making it better suited for next-day lunch than long storage.
Also worth trying: Baked Tortilla Rolls with Cheese, Ham, and Peppers
Grilled Vegetable Salad with Feta and Honey Dressing








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