New Year's Salad

If you’ve made the resolution to eat better, exercise more, or lose a bit of weight, start with small changes. This week we have a delicious salad recipe to get the year off to a healthy start. By filling at least 2/3 of your plate with plant foods and 1/3 or less with animal protein, you’ll create meals that lower you risk for cancer and other chronic diseases and manage your weight, at the same time.

4 cups arugula
2 fennel bulbs, sliced into thin wedges
1 Fuyu persimmon, sliced into wedges
1/4 cup walnuts
1/4 cup pomegranate seeds

1/4 cup reduced-fat feta cheese
1 Tbsp. extra virgin olive oil
1/4 cup orange juice
Salt and freshly ground black pepper, to taste

Directions

In large salad bowl, combine arugula, fennel, fuyu persimmon, walnuts, pomegranate seeds and feta.
Whisk together remaining ingredients in a small bowl. Drizzle over salad and serve.

Holiday Recipes
from AICR's Test Kitchen

Grocery list

Arugula
Fennel bulbs
Fuyu persimmon
Walnuts
Pomegranate seeds
Reduced-fat feta cheese
Olive oil
Orange juice
Salt and freshly ground black pepper, to taste

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