1/3 cup low-fat California yogurt

2 ounces finely grated aged California Asiago

2 tablespoons minced basil (6 large basil leaves)

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups diced, trimmed fennel (3 small fennel bulbs)

1 1/2 cups diced seeded peeled cucumber (1 large cucumber)

1 1/2 cups diced yellow squash (1 medium yellow squash)

1 cup halved small seedless red grapes

4 ounces diced California Monterey Jack (1 cup)

1/4 cup diced red onion (1/4 small red onion)

1. Whisk the yogurt, grated Asiago, basil, vinegar, mustard, salt, and pepper in a large serving bowl.

2. Add the diced fennel, cucumber, yellow squash, red grapes, Monterey Jack, and red onion. Toss well to coat the veggies in the dressing. Serve at once.

Makes six servings. Serving size 1 1/4 cups.