Name: Platter of Fennel, Red Pepper, Beetroot, Wate
Ingredients: 1 bn Watercress, large stems; Removed; 1 Fennel Bulb, trimmed and; Thinly sliced; 1 Lemon, in wedges; 2 Red Bell Peppers, thinly; Sliced; 2 md Cooked Beets, thickly; Sliced; 15 Black Greek Olives; 1/4 c Olive Oil

CATEGORY	CUISINE	TAG	YIELD
	Greek	Salads, Kooknet	4	Servings

INGREDIENTS

1	bn	Watercress, large stems
		Removed
1		Fennel Bulb, trimmed and
		Thinly sliced
1		Lemon, in wedges
2		Red Bell Peppers, thinly
		Sliced
2	md	Cooked Beets, thickly
		Sliced
15		Black Greek Olives
1/4	c	Olive Oil

INSTRUCTIONS

Arrange watercress on a platter. Toss fennel with a squeeze of lemon to
prevent discoloration, then arrange on the platter, along with remaining
vegetables and olives. Dress generously with olive oil, and garnish with
wedges of lemon to squeeze onto each portion.
Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.
Source: San Francisco Chronicle Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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