The distinctive and contrasting flavors of fennel and radicchio need only the lightest of dressings.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 tablespoon balsamic vinegar
1 tablespoon reduced-sodium chicken broth
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
Salt & freshly ground pepper to taste
1 fennel bulb
1 head radicchio

1. Whisk together vinegar, broth, oil, mustard, salt and pepper in a small bowl.
2. Trim stalks, stems and tough outer layer from fennel. Cut in half lengthwise, cut out core and thinly slice the fennel. Place in a bowl and cover with cold water. Let soak for about 10 minutes. Drain and place in a salad bowl. 3. Wash radicchio and cut into thin julienne strips. Add to the fennel. Drizzle the dressing over the salad and toss.

NUTRITION INFORMATION: Per serving: 34 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 87 mg sodium; 235 mg potassium.
0 Carbohydrate Servings
Exchanges: Free Food

MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.