Pear, Prune and Fennel Salad

Here’s a salad that’s brimming with good-for-you ingredients, yet tastes so satisfyingly indulgent that you can make a meal of it.

Servings: 4
Prep Time:


  • 1/4 cup fat-free ranch dressing
  • 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
  • 2 medium fennel bulbs (about 8 ounces)
  • 2 medium Bosc pears
  • 1 bunch watercress leaves (about 4 cups)
  • 1 cup California Prunes, cut in half
  • 1/2 cup chopped toasted walnuts


  1. In large bowl, whisk together ranch dressing and tarragon.
  2. Cut fennel bulbs in half lengthwise, then cut across into 1/4-inch strips.
  3. Cut pears in half and core, then cut lengthwise into thin wedges.
  4. Gently toss fennel and pears in dressing until coated.
  5. Add watercress, Prunes and walnuts; toss gently until combined.
  6. Mound salad on 4 salad plates.

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