| 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.
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