Cucumber Grape Salad

INGREDIENTS

• 1 tablespoon olive oil
• 6 oz (3/4 cup) Greek yogurt
• 1 tablespoon honey
• 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. Combine olive oil, yogurt, honey, poppy seeds, pepper, and salt in a medium bowl. Whisk in lemon juice and vinegar.
2. Add grapes and cucumbers to a large bowl. Pour dressing over produce and top with almonds. Gently toss to combine. Refrigerate any unused portions for up to 3 days.