This is a light and refreshing salad that has a wonderful honey and yogurt dressing, it’s heavenly in the summer and perfect for a take to work lunch. I think it would be ideal to add your leftover roast turkey or chicken.
Grape and Almond Salad with Honey Yogurt Dressing by David Guas
Recipe created for the National Honey Board by Chef David Guas – Bayou Bakery, Coffee Bar & Eatery
Serve as-is for a sweet treat for kids, or place over a bed of baby arugula to make a grown-up salad. To pack in a school lunch box, layer grapes and dressing in a plastic cup, parfait style, and sprinkle with almonds.
Makes 4 to 6 servings
½ cup sliced skin-on almonds
½ cup plain yogurt (non-fat, low-fat or whole milk)
2 tablespoons vegetable oil
2 tablespoons mild, light-colored honey, such as clover*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
4 cups red seedless grapes, sliced in half
Preheat oven to 350°F. Spread almonds on a baking sheet and place in oven for 12 to 15 minutes or until lightly toasted; cool.
In a mixing bowl, whisk together yogurt, oil, honey, vinegar, mustard and salt until smooth. With a rubber spatula, gently fold in almonds and grapes.
*The salad dressing should preferably use a mild-tasting and light in color honey like clover. Others that work well that have a little more flavor are avocado and orange blossom honey.