Spinach and fennel salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Bagged and prewashed salad spinach |
| 1 | large | Fennel bulb; sliced |
| ½ | cup | Chopped dates |
| Bottled Italian dressing; to taste | ||
Directions
MAKES 8 SERVINGS VEGAN
On individual salad plates, top spinach with fennel and dates. Pass Italian dressing at table. Makes 8 servings.
NOTE: Prechopped dates are available if you want to avoid the trouble of chopping whole dates, which can be a slow and sticky process.
PER 1½-CUP SERVING WITH 1 TBLS DRESSING: 112 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 12G CARB.; 0 CHOL.; 198MG SOD.; 2G FIBER Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 58 Converted by MM_Buster v2.0l.
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