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    Asparagus and Fennel Salad


    Source of Recipe


    Low Calorie/Low Fat Recipes Spring 96, BH&G

    List of Ingredients




    1 medium fennel bulb
    3 cups torn Boston or bibb lettuce
    1 1/3 cups fresh asparagus, cut 1" pieces
    1 cup sliced fresh mushrooms

    -- oil-free herb dressing--
    1 tablespoon powdered fruit pectin
    3/4 teaspoon snipped fresh herbs-or 1/4 teaspoon dried oregano -basil - thyme or savory, - crushed
    1/2 teaspoon sugar
    1/8 teaspoon dry mustard
    1/8 teaspoon pepper
    1/4 cup water
    1 tablespoon vinegar
    1 small garlic clove

    Recipe



    Clean fennel. Trim off feathery leaves; chop 1/4 cup leaves and set aside. Discard stalks and core. Cut fennel bulb into thin strips. Combine fennel strips, reserved fennel leaves, lettuce, asparagus, and mushrooms in a large bowl. (If desired, cover and chill lettuce mixture till serving time.) To serve, drizzle dressing over salad mixture; toss to coat. Serve immediately. Makes 4 servings.

    Oil-Free Herb Dressing: Stir together 1 tablespoon powdered fruit pectin; 3/4 teaspoon snipped fresh or 1/4 teaspoon dried oregano, basil, rhyme, or savory, crushed; 1/2 teaspoon sugar; 1/8 teaspoon dry mustard; and 1/8 teaspoon pepper. Add 1/4 cup water, 1 tablespoon vinegar, and 1 small clove garlic, minced. Beat till mixed. Cover and store in the refrigerator at least 1 hour or up to 3 days. Makes about 1/3 cup.

 

 

 

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