Mixed Green Salad with Fennel-Tarragon Dressing

• 1 small fennel bulb, cored and roughly chopped
• 8 garlic cloves
• 1/4 cup water
• Salt and freshly ground black pepper
• 1/3 cup fresh lemon juice
• 3 tablespoons Dijon mustard
• 1/2 cup Greek yogurt
• 1/4 cup fresh tarragon, whole leaves
• One 7-ounce package (8 cups) green-leaf lettuce mix, such as Ready Pac Parisian
• 8 large radishes, sliced thin
• 1 cup grape tomatoes
• 1 small red onion, sliced thin
• 1 small cucumber, cut in half lengthwise and sliced into half-moons
• Salt and freshly ground black pepper

1. To prepare the dressing: Combine the fennel, garlic, and water in a medium microwave-safe bowl, and season with salt and pepper to taste.
2. Cover the bowl tightly with plastic wrap and microwave on high until the vegetables are completely tender, about 8 minutes.
3. In a blender, combine the cooked fennel and garlic, any remaining juices, and the lemon juice.
4. Puree the mixture until it is smooth.
5. Let the puree cool slightly, still in the blender.
6. Then add the mustard, yogurt, and tarragon, and puree until smooth.
7. Season the dressing with salt and pepper to taste; chill in the refrigerator until ready to use.
8. To prepare the salad: In a large bowl, combine the greens, radishes, tomatoes, red onion, and cucumber.
9. Toss the salad with the dressing.
10. Season with salt and pepper to taste, and serve.
11. Fat: 27g (before), 3.1g (after)
12. Calories: 350 (before), 119 (after)
13. Protein: 4g
14. Carbohydrates: 19g
15. Cholesterol: 8mg
16. Fiber: 5g
17. Sodium: 638mg

fennel bulb, garlic, water, salt, lemon juice, mustard, greek yogurt, fresh tarragon, radishes, grape tomatoes, red onion, cucumber, salt

Taken from www.epicurious.com/recipes/food/views/mixed-green-salad-with-fennel-tarragon-dressing-374907 (may not work)