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)
