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Grape & Fennel Salad

November/December 2012

Your rating: None Average: 4.3 (16 votes)

Crunchy fennel and celery are combined with grapes in this delicious salad recipe.


Grape & Fennel Salad

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar or white-wine vinegar
  • 1/2 teaspoon fennel seeds, lightly crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 5 cups red and green seedless grapes (about 1 3/4 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)

Preparation

  1. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 127 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 103 mg sodium; 384 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value)

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, vegetable, 1 fat


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