Hey all!  This one is for the more technical Chef’s out there!  Hope you like this one…it’s a little different but really good and it comes from the Eat Clean Magazine.

By Jason Gaskins
Serves 6 Hands-on time 5 minutes Total time 5 minutes

INGREDIENTS:

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

 

Salad
  •  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 er serving (3 oz arugula, 1 oz feta, 1/2 tbsp nuts, 1/2 tbsp strawberries, 1 oz fennel and 1 oz dressing):
CALORIES: 170 SUGARS: 6 g
TOTAL FAT: 9 g PROTEIN: 9 g
SAT. FAT: 3 g SODIUM: 480 mg
CARBS: 14 g CHOLESTEROL: 10 mg
FIBER: 4 g

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