Red Grape Salad with Honey-Yogurt Dressing
The dressing for this salad, adapted from the National Honey Board, is best made with a mild-tasting, light-colored honey such as clover, avocado or orange blossom.
1/2 cup sliced almonds
1/2 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
4 cups red seedless grapes, halved
Heat oven to 350 degrees. Spread almonds on a baking sheet and place in oven until lightly toasted, 12 to 15 minutes. Set aside to cool.
Whisk yogurt with oil, honey, vinegar, mustard and salt until smooth. With a rubber spatula, fold in cooled almonds and grapes. Makes 6 servings.
Per serving: 212 calories (44 percent from fat), 11 g fat (1.2 g saturated, 4.6 g monounsaturated), 1 mg cholesterol, 4.2 g protein, 28 g carbohydrates, 2.2 g fiber, 118 mg sodium.