INGREDIENTS

For the black bell pepper vinaigrette:

• ⅓ red wine vinegar cup
• ⅔ cup of oil
• 1 dessert spoon of sugar
• ½ teaspoon of ground black bell pepper
• ½ teaspoon of salt
• 1 clove of garlic

For the salad:

• 2½ black seedless grapes, Vale da Rosa
• 2 cups of quinoa cooked
• 1 pack of arugula
• basil leaves, cut into strips
• 1 red onion
• ½ cup of chopped and previously toasted cashews

PREPARATION

Put the vinegar, olive oil, sugar, pepper and salt in a jar. Crush the garlic clove and put it also in the jar. Close well and shake to mix the flavors. You can do it in advance and store it in the refrigerator.

In a salad bowl, add the seedless grapes cut in halves and a part of the vinaigrette. Add the arugula, basil, cashews and red onion. Mix everything. Add more vinaigrette if necessary.