Fennel Radicchio Salad with Apricots and Walnuts
Serves 6

INGREDIENTS
1/2 cup dried apricots, sliced lengthwise
1 fennel bulb, shaved
1 head radicchio, cored and chopped
1 bag (5 ounces) baby spinach
1/4 cup chopped walnuts, toasted
2 Tablespoons white balsamic vinegar
2 Tablespoons flaxseed or olive oil
Salt and Pepper

DIRECTIONS

1. Place apricots in small bowl and cover with boiling water. Let stand 5 minutes and drain.
2. Wisk oil, vinegar, salt and pepper.
3. Toss all ingredients.

Serve and enjoy!

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Nutrition Facts Serv. size 1.5 cup (126g) Servings 6 Calories 130   Fat Cal. 73   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 8g 10% Total Carb. 14g 4%   Sat. Fat 1g 4%   Fiber 3g 15%   Trans Fats 0g     Sugars 7g   Cholest. 0mg 0% Protein 3g   Sodium 76mg 4%       Vitamin A 55% Vit. C 25% Calcium 6% Iron 8%