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

DIRECTIONS:

Combine olive oil, yogurt, honey, poppy seeds, pepper, and salt in a medium bowl. Whisk in lemon juice and vinegar.

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.