Recipe number 49923 is

Platter Of Fennel~ Red Pepper~ Beetroot~ Wate

The ingredients are:
1 bunch Watercress, large stems Removed 1 Fennel Bulb, trimmed and Thinly sliced 1 Lemon, in wedges 2 Red Bell Peppers, thinly Sliced 2 medium Cooked Beets, thickly Sliced 15 Black Greek Olives 1/4 cup Olive Oil

The recipe yield is:
4 Servings

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

Salads; Kooknet

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