Cucumber Grape Salad

Yields: 4-6 servings Preparation Time: 20 minutes Cook Time: 1 minute Calories: 183 Allergens: Dairy, Citrus Dietary Preference: Vegetarian

INGREDIENTS:

• 1 tablespoon olive oil
• 6 oz (3/4 cup) Greek yogurt
• 1 tablespoon honey
• 2 teaspoons poppy seeds
• Black pepper, to taste
• 1/4 teaspoon salt
• Juice of 1 small lemon
• 2 tablespoons apple cider vinegar
• 2 cups (about 1 lb) seedless red grapes, halved
• 1 cucumber, halved and sliced
• 1/2 cup slivered almonds

PREPARATION:

1. In a medium bowl, combine olive oil, Greek yogurt, honey, poppy seeds, black pepper, and salt. Whisk in the lemon juice and apple cider vinegar until well mixed.
2. In a large bowl, place the halved grapes and sliced cucumber. Pour the prepared dressing over the grapes and cucumber.
3. Sprinkle slivered almonds on top. Gently toss the salad to ensure the dressing evenly coats the fruits and vegetables.
4. Any unused portions can be refrigerated for up to 3 days. Enjoy!