Ingredients per serving


Prepare Pickled Grapes

  • Red wine vinegar 120.0 ml
  • Sherry vinegar 120.0 ml
  • Cloves, whole 5.0 each
  • Anise seeds
  • Grapes, mixed 450.0 g
  • Sugar 115.0 g
  • Salt 6.0 g
  • Black pepper, as needed

Prepare Creamy Grapefruit Dressing

  • Honey 30.0 ml
  • Yogurt, plain 160.0 ml
  • Hellmann's® Classics Raspberry Vinaigrette 2 x 3.78 L 60.0 ml

Prepare Salad

  • Creamy Raspberry Dressing, prepared 30.0 ml
  • Basil, chiffonade
  • Mint, chiffonade
  • Cocoa nibs
  • Pineapple, medium dice 115.0 g
  • Mixed berries 125.0 g
  • Pickled grapes, halved, prepared 30.0 g
  • Gluten-free granola 15.0 g

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.



  1. 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.
  2. Prepare Creamy Grapefruit Dressing

    • Whisk together all ingredients.
  3. Prepare Salad

    • Combine the CreamyRaspberry Dressing with the pineapple and mixed berries, top with remaining ingredients reserving herbs and cocoa nibs as garnish.
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