Grape & Fennel Salad
Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.Advertisement
Tip: To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 fruit, 1/2 vegetable, 1 fat