Platter of fennel, red pepper, beetroot, wate

 
               PLATTER OF FENNEL, RED PEPPER, BEETROOT, WATE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Kooknet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       bn           Watercress, large stems
                         Removed
    1                    Fennel Bulb, trimmed and
                         Thinly sliced
    1                    Lemon, in wedges
    2                    Red Bell Peppers, thinly
                         Sliced
    2       md           Cooked Beets, thickly
                         Sliced
   15                    Black Greek Olives
      1/4   c            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
  
 
 
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