Salad with grapes, blue cheese and pecans


Rushing through a trip to the grocery store, I didn’t pay close attention to which bag of grapes I picked up–just selecting one in the front with giant red-purple grapes. A new episode of “How I Met Your Mother” was waiting on my DVR at home, so obviously, I had to get back quickly. Into the cart went the grapes, then the shopping bag, and then the fridge, and onto the couch I plopped.

The next night, rinsing off a few to eat discreetly during a late meeting, I popped one in my mouth to be sure they were sweet. And they were. But yikes–seeds! Who actually buys seeded grapes? They seem to be a danger to the casual grape-snacker who likes the convenience of the bite-size fruits. No snack bag was packed in my purse for that meeting, but the challenge was on–I knew I had to find some other way to use up the grapes aside from just tossing them back, and I certainly didn’t want them to go to waste.

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