| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Veg01 | 1 | servings |
INGREDIENTS
| 1 | c | Canned artichokes; drained, drained |
| ; and chopped | ||
| (unmarinated) | ||
| 2 | c | Torn leaf lettuce |
| 1 | c | Chopped jicama |
| 2 | tb | Olive oil |
| 1 | tb | White wine vinegar |
| 1 | ts | Dijon mustard |
| 1 | ts | Lemon juice |
| 2 | tb | Minced fresh parsley |
| Salt and pepper to taste | ||
| 1 | tb | Chopped hazelnuts |
INSTRUCTIONS
This French-style artichoke salad draws much of its flavor from a small amount of toasted hazelnuts. In large bowl, combine artichokes, lettuce and jicama. In medium bowl, whisk together oil, vinegar, mustard, and lemon juice. Stir in parsley; add salt and pepper to taste. Toss with salad. Let stand at room temperature 5 minutes, then adjust seasonings again. Toast hazelnuts in an ungreased 10-inch skillet over low heat until fragrant (watch carefully to prevent scorching). Sprinkle over salad and serve. Makes 4 servings. Each serving contains approximately 2 vegetable exch., 11/2 fat exch.; 110 calories, 9 gm. carbohydrate, 2 gm. protein, 8 gm. fat (including 1 gm. sat. fat), 140 mg. sodium, 36 mg. calcium and 4 gm. dietary fiber. Recipe by: Healthful Cooking by Mary Carroll, StarTrib 2/3/99 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”