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| WHAT YOU'LL NEED |
| 1/4 |
cup fat-free ranch dressing |
| 1 1/2 |
teaspoons chopped fresh taragon or
1/2 teaspoon dried taragon |
| 2 |
medium fennel bulbs |
| 2 |
medium Bosc pears |
| 1 |
bunch watercress leaves (about 4 cups) |
| 1 |
cup California dried plums, cut in half |
| 1/2 |
cup chopped toasted walnuts |
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Servings: 4
Prep time: 10 minutes
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, dried plums and walnuts; toss gently until combined. Mound salad on 4 salad plates.
Nutrition Information Per Serving (3 dried plums): 303 calories; 10 g fat; 0.2 mg cholesterol; 227 mg sodium; 52 g carbohydrate; 8 g fiber; 5 g protein
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