Mixed Salad(Insalata Mista)

* Exported from MasterCook *

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