Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette

published 5 years ago by Videos from The Culinary Institute of America

This produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it’s also great for home cooks.  Recipe at 

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