Recipe - Platter Of Fennel Red Pepper Beetroot Wate

1 bn Watercress, large stems
Removed
1 Fennel Bulb, trimmed and
Thinly cut or sliced up
1 Lemon, in wedges
2 Red Bell Peppers, thinly
Sliced
2 md Cooked Beets, thickly
Sliced
15 Black Greek Olives
One fourth cup Olive Oil

Arrange watercress on a platter. Toss fennel with a squeeze of lemon to
prevent discoloration, then arrange on the platter, along with remaining
vegetables and olives. Dress generously with olive oil, and garnish with
wedges of lemon to squeeze onto each portion.

Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini