Pear, Prune and Fennel Salad

Here’s a salad that’s brimming with good-for-you ingredients, yet tastes so satisfyingly indulgent that you can make a meal of it.

Servings: 4
Prep Time:

Ingredients

  • 1/4 cup fat-free ranch dressing
  • 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
  • 2 medium fennel bulbs (about 8 ounces)
  • 2 medium Bosc pears
  • 1 bunch watercress leaves (about 4 cups)
  • 1 cup California Prunes, cut in half
  • 1/2 cup chopped toasted walnuts

Directions

In large bowl, whisk together ranch dressing and tarragon. Cut fennel bulbs in half lengthwise, then cut across into 1/4-inch strips. Cut pears in half and core, then cut lengthwise into thin wedges. Gently toss fennel and pears in dressing until coated. Add watercress, Prunes and walnuts; toss gently until combined. Mound salad on 4 salad plates.

Nutrition Facts

  • Calories 303
  • Saturated Fat 1 g
  • Monounsaturated Fat 1 g
  • Total Fat 10 g
  • Fiber 8 g
  • Protein 5 g
  • Sodium 227 mg
  • Carbohydrate 52 g
  • Potassium 826 mg