| 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 <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 58
Converted by MM_Buster v2.0l.
A Message from our Provider:
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