| 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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