Fennel, Tomato and Arugula Salad
Serve grilled chicken or pork dish.

Servings: 6

• 2 tablespoons white wine vinegar
• 4 teaspoons chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 1 teaspoon fennel seeds, crushed
• 1/4 cup extra virgin olive oil
• 3 cups washed and trimmed arugula
• 2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
• 1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges

Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Mix arugula, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.

Per Serving: 131 Calories; 10g Fat (61.4% calories from fat); 1g Saturated Fat; 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

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