8 servings

Hands on: 10 minutes

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Total time: 10 minutes

Chef Rick Waters uses a mandoline to thinly slice the fennel, but you can also use a knife.

2 bulbs fresh fennel, trimmed of tops and fronds, quartered, cored and thinly sliced crosswise (about 7 cups)

1/2 head radicchio, quartered, cored and thinly sliced crosswise (about 2 cups)

4 green onions, thinly sliced at an angle

1 cup halved seedless red grapes

1/2 cup pecan pieces, lightly toasted

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider balsamic vinegar (or regular balsamic vinegar)

1 tablespoon honey

Coarse salt and pepper to taste

In a large bowl, combine the fennel, radicchio, green onions, grapes, pecans and parsley. Add the olive oil, vinegar and honey and toss well to coat the slaw. Season with salt and pepper.

Per serving: 139 calories (percent of calories from fat, 59), 2 grams protein, 13 grams carbohydrates, 4 grams fiber, 10 grams fat (1 gram saturated), no cholesterol, 46 milligrams sodium.