Platter of fennel, red pepper, beetroot, wate

4 Servings

Ingredients

Quantity Ingredient
1 bunch Watercress, large stems
Removed
1 Fennel Bulb, trimmed and
Thinly sliced
1 Lemon, in wedges
2 Red Bell Peppers, thinly
Sliced
2 mediums Cooked Beets, thickly
Sliced
15 Black Greek Olives
¼ 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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