Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6½ ounce | Quartered marinated artichoke hearts, (1 jar) |
| 2½ teaspoon | Lemon juice |
| ¼ teaspoon | Pepper |
| 3 cups | Shredded fennel bulb, (1 large) |
| 12 \N | Bibb lettuce leaves |
| 1 small | Sweet onion, cut into 6 wedges |
| 12 \N | Kalamata olives, pitted |
| 2 mediums | Peeled oranges, each cut into 6 slices |
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 ½ 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@... on Jan 28, 1997.