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Nutrition Facts
Serving Size 201 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 500 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 17 g
Protein 10 g
Vitamin A 40% Iron 10%
Vitamin C 20% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Raw Greens and Roasted Grape Salad

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

2 cup(s) green or red grapes, sliced in half
1 Tbsp extra virgin olive oil
1 large head of butter lettuce
8 Oz H-E-B Organics Arugula
1/2 cup(s) roasted salted pistachios, roughly chopped
1 cup(s) IL Villaggio Ricotta Salata Cheese, shaved
1/3 cup(s) Four J Sherry Shallot Vinaigrette, plus more as needed
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Preheat oven to 400ºF.
In a bowl, toss grapes with olive oil and a pinch of salt and pepper. Place grapes on a sheet pan lined with parchment paper.
Bake 25 to 35 minutes or until grapes are slightly wilted. Allow to cool.
Assemble salad by tearing lettuce and mixing with arugula, pistachios, and cheese.
In a smaller bowl combine roasted grapes, (along with any pan juices) with vinaigrette. Mix well and pour over salad.
Season to taste as needed with more dressing and/or salt and pepper.


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