Ingredients

For Dressing:

• 1/2 cup Welch’s 100% Grape Juice
• 1/4 cup olive oil
• 1/2 cup Kefir Plain Lowfat Yogurt
• 1tablespoon balsamic vinegar
• 1teaspoon Kikkoman Lime Ponzu Sauce
• 1teaspoon minced garlic
• dash of cayenne pepper
• salt and pepper to taste

• 5C baby arugula; washed and dried
• 1 teaspoon olive oil
• 1 pear; cored and quartered
• 1 fennel bulb; cored and quartered
• 1 small red onion; halved and sliced
• 1 tablespoon Chia seeds

Preparation

1. Preheat oven to 400°
2. Make the dressing: Whisk all ingredients for dressing in a bowl. Set aside.
3. In a small, rimmed baking sheet, drizzle olive oil over fennel and season with salt and pepper. Cover with foil and bake for 15 minutes.
4. Uncover, turn fennel over, add pears, cut side up and bake for another 15 minutes or until fennel is tender. Transfer to a plate.
5. Thinly slice fennel and dice pears.
6. Combine arugula and onion in a large bowl. Add fennel and pears and toss gently.
7. Toss salad with half of the dressing.
8. Sprinkle with Chia seeds and serve with additional dressing on the side.
9. Enjoy!

Serves 4

Recipes created by Diane Henderiks, R.D.
Personal Chef/Culinary Nutritionist
www.dishwithdiane.com
Dietitian in the Kitchen™