Fennel & Apple Salad

Ingredients:

½ C balsamic vinegar
8 C fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
½ teaspoon salt
4 ounces crumbled goat cheese
1 cup walnuts

Method:
• In a small pot over medium heat, bring balsamic vinegar to a boil; cook for 4 - 5 minutes or until thickened to a glaze consistency. Leave to cool slightly.
• In a large bowl, combine arugula or spinach, fennel and apple.
• In a small bowl, whisk lemon juice, oil, pepper and salt until blended.
• Pour over the salad and toss to coat.
• Add cheese and walnuts.
• Drizzle the balsamic glaze over a salad plate, cover with salad and serve!

Makes 8 servings; count each as 3 fats, ½ protein and scant fruit.
Recipe courtesy of Taste of Home.