Arrange pear and apple wedges alternately on 4 salad plates; sprinkle evenly with chopped fennel and walnuts. Drizzle 2 tablespoons dressing evenly over each salad. Garnish with fennel fronds, if desired.
Nutritional Information:
CAL 182 (25% from fat); PRO 2.6 g; FAT 5 g (SAT 0.3 g); CARB 34.8 g; FIB 4.7 g; CHOL 0 mg; IRON 0.9 mg; SOD 341 mg; CALC 29 mg.
