Recipe - Orange-Fennel Salad

6 One half ounce Quartered marinated
artichoke hearts, (1 jar)
2 One half teaspoon Lemon juice
One fourth teaspoon Pepper
3 cup Shredded fennel bulb, (1
large)
12 Bibb lettuce leaves
1 small Sweet onion, cut into 6
wedges
12 Kalamata olives, pitted
2 md Peeled oranges, each cut
into 6 slices

Drain the artichoke hearts, reserving 1 tablespoon marinade.

Set aside 12 artichokeheart 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 One half cup fennel on each of 6 lettucelined salad
plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2
artichokeheart quarters, 2 olives, and 2 orange slices around fennel.
Drizzle dressing evenly over salads.

Recipe by: Cooking Light, May 1995, page 81

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.