\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/span><\/p>\n 1 T. rice wine or white wine vinegar <\/span><\/p>\n 1 T. olive oil <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n 1\/8 tsp. ground black pepper <\/span><\/p>\n 1 1\/2 C. small red seedless grapes, divided <\/span><\/p>\n 2 belgian endives (12 ounces), sliced crosswise <\/span><\/p>\n 3 C. baby spinach <\/span><\/p>\n 1\/4 C. crumbled gorgonzola or other blue cheese <\/span><\/p>\n 3 T. chopped smoked, lightly salted almonds <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Using a blender or immersion blender, process the vinegar, oil, salt, pepper, and 3\/4 C. of the grapes until smooth. Set aside for dressing. In a salad bowl, combine the endives, spinach, and the remaining 3\/4 C. grapes. When ready to serve, toss with dressing, and top with cheese and almonds.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 4 servings<\/span><\/p>\n Calories: 186<\/span><\/p>\n Fat: 11g<\/span><\/p>\n Fiber: 5g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 1 T. rice wine or white wine vinegar 1 T. olive oil 1\/4 tsp. salt 1\/8 tsp. ground black pepper 1 1\/2 C. small red seedless grapes, divided 2 belgian endives (12 ounces), sliced crosswise 3 C. baby spinach 1\/4 C. crumbled gorgonzola or other blue cheese 3 T. chopped smoked, lightly salted almonds \u00c2\u00a0 Using a blender or immersion blender, process the vinegar, oil, salt, pepper, and 3\/4 C. of the grapes until smooth. Set aside for…<\/p>\n