White-Capped Salad

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White-Capped Salad

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Course: Salad
Cuisine: American
Keyword: White-Capped Salad
Prep Time: 15 minutes
Servings: 4


  • 3 tablespoon olive oil
  • 1 fruit (2-3/8″ dia) lemon
  • 1/4 tsp salt
  • 1/4 tsp, ground black pepper, ground
  • 1 cup grapes
  • 1 cup cherry tomatoes tomato, red
  • 1 cup leaves, whole basil, fresh
  • 1 medium (3″ dia) apple
  • 8 cup arugula
  • 3 cup shredded lettuce
  • 1 cup corn, frozen
  • 2 cup (not packed) COTTAGE CHEESE, LOWFAT
  • 4 oz feta cheese crumbles
  • 1/4 cup, chopped walnuts


  • Thaw corn. Mix the dressing ingredients in a small bowl. Whisk together oil, 1T juice from lemon, salt and pepper. Set aside. 
  • Slice grapes and cherry tomatoes in half. Roughly tear basil leaves. Dice apples. Toss all vegetables and fruit together with dressing. Top with cheeses and nuts, serve. 
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