Orange-fennel salad

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 Bibb lettuce leaves
1 small Sweet onion, cut into 6 wedges
12 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.

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