| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | New, Vegtime6 | 1 | servings | |
INGREDIENTS
| 10 | oz | Bagged and prewashed salad spinach |
| 1 | lg | Fennel bulb; sliced |
| 1/2 | c | Chopped dates |
| Bottled Italian dressing; to taste |
INSTRUCTIONS
MAKES 8 SERVINGS VEGAN On individual salad plates, top spinach with fennel and dates. Pass Italian dressing at table. Makes 8 servings. NOTE: Prechopped dates are available if you want to avoid the trouble of chopping whole dates, which can be a slow and sticky process. PER 1 1/2-CUP SERVING WITH 1 TBLS DRESSING: 112 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 12G CARB.; 0 CHOL.; 198MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <[email protected]> on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 58 Converted by MM_Buster v2.0l.
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