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Grape & Fennel Salad
EatingWell Test Kitchen
“Crunchy fennel and celery are combined with grapes in this delicious salad recipe.”
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar or white-wine vinegar
½ teaspoon fennel seeds, lightly crushed
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided
5 cups red and green seedless grapes (about 1¾ pounds), halved
1 large fennel bulb, halved, cored and thinly sliced
3 stalks celery, thinly sliced on the diagonal
4 scallions, thinly sliced on the diagonal
3 tablespoons slivered almonds, toasted (see Tip)
1Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.
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.