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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 1.0 Tbsp
Cloves, whole 5.0 each
Anise seeds
Black pepper, to taste
Grapes, mixed, halved 145.0 oz

Prepare Creamy Raspberry Dressing

Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal 4.0 Tbsp
Hellmann's® Classics Raspberry Vinaigrette 4 x 1 gal
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Honey 2.0 Tbsp
Yogurt, plain 0.7 cup

Prepare the Salad

Creamy Raspberry Dressing 2.0 Tbsp
Diced pineapple 0.5 cup
Fresh seasonal berries 1.0 cup
Pickled grapes, prepared 0.25 cup
Glutenfree granola 2.0 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.