Chef Jason Gaskins’ salad is a wonderful mix of flavors and textures. We like it served with a warm whole-wheat flatbread or a 4-oz serving of protein, such as chicken breast or grilled tofu.

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INGREDIENTS:

• 1/2 cup aged balsamic vinegar
• Splash of olive oil (about 1 tbsp)

• 1 lb organic arugula
• Kosher salt and fresh ground black pepper, to taste
• 6 oz favorite clean crumble cheese, such as low-fat feta
• 6 tbsp walnut or pecan halves
• 6 oz unsweetened dried cranberries or fresh strawberries
• 1 small fennel bulb, shaved (save fronds for garnish)

INSTRUCTIONS:

1. Chill salad plates in refrigerator.
2. Place arugula in a mixing bowl and coat with vinegar and oil. Add salt and pepper and distribute evenly onto chilled plates. Crumble cheese and sprinkle with nuts and fruit. Garnish with fennel and top with fronds and serve.

NUTRIENTS per serving (3 oz arugula, 1 oz feta, 1/2 tbsp nuts,
1/2 tbsp strawberries, 1 oz fennel and 1 oz dressing):

• Calories: 170
• Total Fat: 9 g
• Sat. Fat: 3 g
• Carbs: 14 g
• Fiber: 4 g
• Sugars: 6 g
• Protein: 9 g
• Sodium: 480 mg
• Cholesterol: 10 mg