Fennel and Arugula Salad with Hot Tomato Dressing..

This salad, with its grilled fennel, sweet tomato dressing and peppery arugula, provides a gutsy contrast to turkey and dressing. It's also perfect with a grilled steak. You can make the tomato dressing and the grilled fennel ahead, then reheat the dressing before serving.

1 fennel bulb, trimmed and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 cup cherry tomatoes
1/4 cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula

1. Steam fennel, covered, about 7 minutes
2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to boil. Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. {Be careful not to overcook and let liquids evaporate.}
4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top.
Serves: 4

Per Serving:

100 calories; 8 grams fat; 0 milligrams cholesterol; 1 gram protein; 7 grams carbohydrates; 2 grams fiber; 40 milligrams sodium.