Platter Of Fennel, Red Pepper, Beetroot, Wate

* Exported from MasterCook *

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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