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Arugula and Romaine Salad with Red Grapes

Arugula and Romaine Salad with Red Grapes

  • Prep

  • Ready In


I looked into my refrigerator to see what I had...and the ingredients jumped to my imagination. I thought: I think this has to taste good and go well with my baked grouper dinner...and it was not only good but great! The mild bitterness of the arugula and the sweetness of grapes and pickled veggies is a perfect combination. A cool crisp pinot bianco is the perfect match.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet


  1. Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
  2. Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
  3. Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
  4. Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.
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This was a great salad. I didn't have onion so I used onion powder in the dressing and didn't have cucumber. I used a blend of arugula/baby spinach/herbs that was prepacked by the store. The grapes really made this salad pop. I look forward to making this salad again. It was a nice diversion from another plain tossed garden salad. The dressing was good with the blend but not very good by itself. Thanks for a great salad Rodrigouno.


Light and sweet, tangy. I have made this now a few times, and love it. I highly recommend trying this out.