• Serves: 2
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min


For the Dressing

  • ½ cup Welch’s 100% Grape Juice
  • ¼ cup plain low-fat Greek yogurt
  • ½ tsp balsamic vinegar
  • ½ tsp Dijon mustard
  • Salt and ground black pepper to taste

For the Salad

  • 3 cups fresh baby greens — such as arugula, romaine or spinach (washed and spun)
  • 1 cup red or green seedless grapes, washed and halved
  • ⅓ cup (about 1 oz.) reduced-fat sharp cheddar, shredded


  1. To make the dressing, pour the grape juice into a saucepan. Turn on the burner and bring to a boil. Simmer the juice on medium heat and reduce it to a couple of tablespoons, about 4 minutes. Syrup will be thick and bubbly. Using a spatula, transfer the syrup to a small bowl and place in the freezer to chill for about 10 minutes.
  2. When fully cooled, remove from the freezer and whisk in yogurt, vinegar and mustard until the dressing is smooth. Season with salt and pepper to taste. Use immediately or cover and refrigerate until needed.
  3. Divide the salad greens and halved grapes between 2 dinner plates. Drizzle some of dressing over each salad and top with cheddar cheese. Serve and enjoy immediately.

Nutrition per Serving

Serving Size: 1/2 salad recipe with 1.5 tbsp dressing
  • 140 calories
  • 2g fat
  • 1g saturated fat
  • 5mg cholesterol
  • 140mg sodium
  • 25g carbohydrates
  • 1g fiber
  • 18.6g sugar
  • 9g protein

Recipe Created by

Cabot Creamery Cooperative

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