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