| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 6 1/2 | oz | Quartered marinated artichoke hearts, (1 jar) |
| 2 1/2 | ts | Lemon juice |
| 1/4 | ts | Pepper |
| 3 | c | Shredded fennel bulb, (1 large) |
| 12 | Bibb lettuce leaves | |
| 1 | sm | Sweet onion, cut into 6 wedges |
| 12 | Kalamata olives, pitted | |
| 2 | md | Peeled oranges, each cut into 6 slices |
INSTRUCTIONS
Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside. Yield: 6 servings. Per serving: 61 Calories; 1g Fat (14% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 216mg Sodium NOTES : To serve, spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads. Recipe by: Cooking Light, May 1995, page 81 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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