| 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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