Pear, Dried Plum and Fennel Salad
Prep Time 10 minutes Cook Time 0 minutes Serves 4
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 dried plums (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, dried plums and walnuts; toss gently until combined. Mound salad on 4 salad plates.
Nutritional Information
- Calories
- 303
- Cholesterol
- 0.2mg
- Total Fat
- 10g
- Saturated Fat
- 1g
- Monounsaturated Fat
- 1g
- Polyunsaturated Fat
- 7g
- Trans Fat
- 0g
- Sodium
- 227mg
- Carbohydrates
- 52g
- Protein
- 5g
- Fiber
- 8g
- Potassium
- 826mg
