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Pickled Grape Salad with Granola

House-made pickled grapes with diced pineapple and mixed berries, blended with Hellmann’s Raspberry Vinaigrette, yogurt and honey. Topped with gluten-free granola, cocoa nibs, basil and mint.

Pickled Grape Salad with Granola

Prepare Pickled Grapes

Red wine vinegar 0.5 cup
Sherry Vinegar 0.5 cup
Sugar 0.5 cup
Salt 1 Tbsp
Cloves, whole 5 each
Anise seeds
Black pepper, to taste
Grapes, mixed, halved 145 oz

Prepare Creamy Raspberry Dressing

Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal 4 Tbsp
Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal
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Honey 2 Tbsp
Yogurt, plain 0.7 cup

Prepare the Salad

Creamy Raspberry Dressing 2 Tbsp
Diced pineapple 0.5 cup
Fresh seasonal berries 1 cup
Pickled grapes, prepared 0.25 cup
Glutenfree granola 2 Tbsp
Basil chiffonade
Mint, chiffonade
Cocoa nibs

Prepare Pickled Grapes
- Combine all ingredients except grapes and bring to a boil, stirring to dissolve salt and sugar. Pour over the grapes and allow to cool to room temperature. Allow to marinate overnight under refrigeration.
Prepare Creamy Raspberry Dressing
- Whisk together all ingredients.
Prepare the Salad
- Combine the Creamy Raspberry Dressing with the pineapple and mixed berries, top with remaining ingredients reserving herbs and cocoa nibs as garnish.