Recipe: Salad greens with pears, fennel and walnuts

Dietitian's tip: Resembling a rounded, swollen cluster of celery stalks with green-tinged ribs, fennel is related to the herb and spice seeds of the same name. All share a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low sodium = no more than 140 mg of sodium per serving

SERVES 6

Ingredients

6 cups mixed salad greens

1 medium fennel bulb, trimmed and thinly sliced

2 medium pears, cored, quartered and thinly sliced

2 tablespoons Parmesan cheese, grated

1/4 cup toasted walnuts, coarsely chopped

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

Freshly ground black pepper, to taste

Directions

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with Parmesan cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.