Guest guest Posted October 25, 1999 Report Share Posted October 25, 1999 * Exported from MasterCook * Fennel Salad With Balsamic Vinegar Recipe By :Balsamic Assn Serving Size : 6 Preparation Time :0:00 Categories : Salads and Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head romaine lettuce 2 cups fennel bulb sliced 1 cucumber -- sliced 2 medium tomatoes -- cut in wedges 4 tablespoons olive oil 1 tablespoon Balsamic vinegar 1 large Roasted Red Bell Pepper Salt and freshly ground pepper Fresh basil Clean romaine, dry it and tear into bite size pieces. Add the remaining vegetables. Pour olive oil, then balsamic vinegar and salt and pepper over the salad. Toss to mix, then taste. Add more salt, pepper or vinegar as needed. Chop basil, add to the salad, toss again. Garnish with strips of roasted red pepper. Description: " A Classic Salad " S(Collection): " Praising Balsamic (http://balsamic.com) on 25 Oct 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 10g Total Fat; (61% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 26098 0 0 0 0 2236 0 0 -:- Pat Hanneman (ICQ 50232533) http://home.earthlink.net/~kitpath/ New Recipes ~ Weekly Food Links McRn : MasterCook Resource Network Quote Link to comment Share on other sites More sharing options...
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