SALAD

IN THE PINK GRAPEFRUIT

AND FENNEL SALAD

Both grapefruit and fennel are loaded with vitamin C, antioxidants, potassium and fiber. Walnuts are crazy with omega-3s. Toss together with a lightly sweet vinaigrette and you've got a palate-dazzling salad brimming with health.

• 1 pink grapefruit

• 1 fennel bulb

• 4 tablespoons walnut oil

• 2 tablespoons Dijon mustard

• 2 tablespoons mirin (Japanese rice wine)

• 1 tablespoon honey or agave

• 1 teaspoon fennel seeds, crushed

• ½ cup walnuts

• 2 ounces (roughly 4 cups) arugula

• Freshly ground pepper

Peel grapefruit and cut sections into bite-sized pieces. Discard seeds and trim away bitter membrane and pith. Place grapefruit pieces in a large bowl.

Halve fennel bulb and slice very thin. Add to grapefruit.

In a small bowl, whisk oil, mustard, mirin, honey and fennel seeds until emulsified. Pour mixture over salad, toss gently and let marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.

Heat oven to 350 degrees. Coarsely chop walnuts and spread on a shallow baking pan. Toast in the oven for about 10 minutes, until golden brown.

Gently toss arugula in with grapefruit and fennel. Top with chopped nuts and a grind or two of pepper. Makes 4 to 6 servings.

Per serving: 223 calories (72 percent from fat), 19 g fat (2 g saturated, 4 g monounsaturated), 0 cholesterol, 3 g protein, 13 g carbohydrates, 3 g fiber, 20 mg sodium.

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