Platter Of Fennel, Red Pepper, Beetroot, Watercress & Oil Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads