Serves 4-6

I served this salad with the Quinoa Soup. It is a sweet salad with the grapefruit and fennel. It makes a nice accompaniment to spicy dishes and refreshing in the winter when citrus fruits are a good option.

1 fennel bulb

2 to 3 cups arugula leaves or mesclun

½ red onion, very thinly sliced

2 grapefruits, peeled and sectioned

Dressing:

2 tbsp vegetable oil

¼ cup fresh grapefruit juice

¾ cup drained plain nonfat yogurt

½ tsp ground fennel seeds

½ tsp ground black pepper

2 tbsp grated Parmesan cheese

salt to taste

Trim and rinse the fennel bulb. Cut in half lengthwise, thinly slice each half into semicircles, and transfer to a serving bowl. Rinse the arugula or mesclun and dry it in a salad spinner or with a towel. Tear the leaves into bite-sized pieces, add them to the bowl, and top with the red onion slices and grapefruit sections. Cover the bowl with a damp towel and chill until ready to serve.

In a small bowl, whisk together all of the dressing ingredients until creamy. Refrigerate the dressing in a glass jar until ready to serve. Just before serving, pour the dressing over the salad and toss gently to distribute well.