Serves 8 / Named Tu B’Shevat Salad, for the Jewish holiday that translates to “New Year for Trees,” this salad features festive, seasonal fruits. Prep tip: It’s key to use a good-quality olive oil for the dressing because it’s an essential flavor element.

1 small head endive

1 bunch watercress

1/2 small head romaine lettuce

1 orange, peeled and sliced into rounds

1 avocado, peeled and sliced

4 dates, pitted and diced

1/4 cup dried cranberries

1/4 cup balsamic vinegar

1 clove garlic, peeled and crushed

1 teaspoon honey

1 teaspoon yellow mustard

1/2 cup good-quality olive oil

1. Wash endive, watercress, and romaine thoroughly. Shake or spin dry, and tear leaves into bite-sized pieces. Place in a large salad bowl. Add orange slices (break into pieces for easier eating), avocado, dates, and cranberries, tossing to combine.

2. To prepare dressing, combine vinegar, garlic, honey, and mustard, plus salt and freshly ground black pepper, to taste. Whisk to blend. Add olive oil, whisking again to blend thoroughly. Drizzle about half over salad, tossing gently to distribute; add more to taste, if desired.

PER SERVING: 154 cal, 59% fat cal, 11g fat (8g mono, 1g poly, 2g sat), 0mg chol, 2g protein, 15g carb, 5g fiber, 27mg sodium

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