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ON THE SIDE: ARUGULA AND FENNEL SALAD WITH SHAVED PARMESAN

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Whisk 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon water, 1 teaspoon Dijon mustard, ½ teaspoon minced fresh thyme, 1 small minced garlic clove, ⅛ teaspoon salt, and pinch pepper together in large bowl. Add 6 cups lightly packed baby arugula and 1 thinly sliced fennel bulb and toss to coat. Season with salt and pepper to taste. Garnish with ¼ cup shaved Parmesan cheese. Serves 6.

Per serving:
Cal 70
Fat 6g
Sat Fat 1g
Chol 0mg
Carb 5g
Protein 2g
Fiber 2g
Sodium 140mg