Title: Orange-Fennel Salad
Categories: Salads
Yield: 6 Servings

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

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.

Recipe by: Cooking Light, May 1995, page 81

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