Recipes
DIRECTIONS
Toss all salad ingredients together in a large bowl. Whisk together all dressing ingredients in a medium bowl and drizzle over salad. Toss until ingredients are well coated with dressing.
Ingredients
Salad:
2 cups shredded or very thinly sliced Brussels sprouts
1 cup shredded carrots
1 cup thinly sliced fennel
1/2 cup cooked, chopped bacon (6 slices)
4 cups green and red seedless California grapes, halved
1/2 cup sliced green onions
Dressing:
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Toss all salad ingredients together in a large bowl. Whisk together all dressing ingredients in a medium bowl and drizzle over salad. Toss until ingredients are well coated with dressing.
Notes
Recipe created by Tara Gidus, MS, RD, for the California Table Grape Commission
This is a Gluten-free recipe
This is a Dairy-free recipe
Servings
makes 6 servings
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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