Grape & Fennel Salad

From EatingWell: November/December 2012

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

Makes: 8 servings, about 1 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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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