ROASTED ROOT VEGETABLE SALAD WITH DILL AND YOGURT DRESSING
In large bowl, toss together 1 large bulb fennel, trimmed, cored and cut in ½-inch thick pieces; 2 parsnips, peeled, halved crosswise and cut in ½-inch thick pieces; 4 tsp olive oil; ½ tsp salt; and ¼ tsp pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and golden, about 25 minutes. Transfer to serving dish; top with ⅓ cup seedless red grapes, halved. Stir together ¼ cup 2% plain Balkan-style yogurt, 1 tbsp liquid honey and 2 tsp chopped fresh dill; drizzle over fennel mixture. Sprinkle with additional fresh dill, if desired. Makes 4 servings.
PER SERVING: about 146 cal, 3 g pro, 5 g total fat (1 g sat. fat), 25 g carb (5 g dietary fibre, 14 g sugar), 1 mg chol, 358 mg sodium, 727 mg potassium. % RDI: 9% calcium, 9% iron, 2% vit A, 33% vit C, 25% folate.