Side Pannel
Orange-Fennel Salad
Ingredients List
- 6 1/2 oz Quartered marinated
- -artichoke hearts, (1 jar)
- 2 1/2 ts Lemon juice
- 1/4 ts Pepper
- 3 c Shredded fennel bulb, (1
- -large)
- 12 Bibb lettuce leaves
- 1 sm Sweet onion, cut into 6
- -wedges
- 12 Kalamata olives, pitted
- 2 md Peeled oranges, each cut
- -into 6 slices
Directions
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 1/2 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.
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 1/2 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.
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