Mixed salad(insalata mista)

 
                        Mixed Salad (Insalata Mista)
 
 Recipe By     : Wisconsin Trails Magazine (1988: Digest)*
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Salads                           Net-It
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         fennel bulb -- thinly sliced
    2      quarts        assorted salad greens -- cleaned and torn
                         into small pieces
    1      tablespoon    chopped chives
    1      small         red onion -- thinly sliced
                         ---VINAIGRETTE---
      1/2                lemon -- juiced
    4      tablespoons   balsamic vinegar
                         or red wine vinegar
    1                    garlic clove -- minced
                         fresh ground black pepper
                         salt
      3/4  cup           olive oil
 
 Place fennel, salad greens, chives and onion on a platter. Combine all the
 vinaigrette ingredients in a small bowl or jar and mix well. Season to
 taste. Just before serving add a small amount of dressing and toss. Add
 more to coat evenly. Serves 8 to 10.
 
 
 [MC-Per Serving: 181 cals, 17g total fat (78%cff)]
 
 VARIATION: For a more colorful salad add julienne of sweet roasted red
 peppers, pitted marinated olives, capers and lightly toasted pine nuts
 
 
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 NOTES : *Recipe from the "Best of" articles published in the Wisconsin
 Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
 Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
 Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).]  Pat Hanneman's
 Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
 mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum. 
 Nutr. Assoc. : 0 810 0 0 0 0 0 0 0 0 0 0 0