Chevre-Stuffed Grape Leaves With Grape Salad

Course : Salads
Serves: 6
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2 whole garlic heads
1 cup nonfat ricotta cheese
4 ounces chevre -- (goat cheese)
5 teaspoons chopped fresh marjoram or -- divided
2 teaspoons dried marjoram
1/4 teaspoon pepper -- divided
1 tablespoon balsamic vinegar
6 large bottled grape leaves
2 cups halved seedless green grapes -- divided
2 cups halved seedless red grapes -- divided
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/8 teaspoon salt
1 spray vegetable cooking spray
12 cups gourmet salad greens
1 ounce diagonally cut french bread slices -- (6) toasted

Preparation / Directions:

Remove papery skin from garlic (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool 10 minutes. Separate cloves, and squeeze to extract pulp; discard skins. Set aside. Place ricotta cheese, chevre, 3 teaspoons fresh or 1-1/2 teaspoons dried marjoram, and 1/8 teaspoon pepper in a food processor, and process until smooth. Brush 1 tablespoon vinegar over the grape leaves, and spoon 1/4 cup cheese mixture into center of each leaf. Bring 2 opposite points of leaf to center, folding over filling, and roll up jelly-roll fashion. Set aside. Place 1 cup of green grapes, 1 cup of red grapes, 1/4 cup vinegar, and oil in food processor, and process until smooth. Strain; discard grape skins. Combine grape puree, remaining marjoram, remaining pepper, and salt; stir well. Set dressing aside. Place stuffed grape leaves on broiler pan coated with cooking spray; broil 2 minutes or until thoroughly heated and slightly charred. Place 2 cups greens on each of 6 plates; drizzle 1/4 cup dressing over salads. Divide remaining grapes among salads; top each with 1 stuffed grape leaf. Spread garlic pulp over bread; serve with salads.


Nutritional Information:

72 Calories (kcal); 5g Total Fat; (53% calories from fat); 6g Protein; 3g Carbohydrate; 7mg Cholesterol; 125mg Sodium

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