A fellow blog reader of yours, who happens to be a caterer (see here), brought this yummy salad to our book group and I thought it was marvelous. Naturally, I begged the recipe to share with you. Here it is. We served it with my Spaghetti Squash with Tilapia and Cashew Alfredo, as shown above.
Pickled Grape Salad
In a medium owl toss grapes, with jalapeño, lime and orange juice and lime and orange zest. Add cumin, celery, onions, salt and olive oil. Add cilantro and basil. Toss. Chill or serve at room temperature.