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Enjoy a combination of various flavors with this fennel and grapes salad recipe.




  • 1-1/2 tablespoons sliced almonds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/4 cups seedless red grapes
  • 1-1/4 cups seedless green grapes
  • 1 medium fennel bulb, halved, cored and thinly sliced
  • 1-1/2 cups thinly sliced celery, cut on the diagonal
  • 2 green onions, thinly sliced on the diagonal



  1. Wash hands and cooking surfaces.
  2. Toast almonds in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned. Immediately remove nuts from the skillet to a plate and spread out to cool. Set aside.
  3. Using a large bowl, whisk together olive oil, vinegar, fennel seeds, salt and pepper.
  4. Add grapes, sliced fennel bulb, celery, and green onion. Toss well until coated with dressing.
  5. Top with toasted nuts just before serving.


Serves 6


Nutrition Facts  
Serving Size:1  
Servings per Recipe: 6  
Amount per Serving  
Calories: 86  
  % Daily Value*
Total Fat: 4 g 6%
Saturated Fat 2%
Cholesterol: 0 g 0%
Sodium: 93 mg 4%
Carbohydrate: 14 g 5%
Dietary Fiber: 3 g 10%
Protein: 2 g  
Potassium 11%
Calcium 5%
Iron 4%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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