Cooking With Fennel

Low Fat Asparagus and Fennel Salad

Low Fat Asparagus And Fennel Salad

Ingredients

• 1 medium fennel bulb
• 3 cups torn boston or bibb lettuce
• 1 1/3 cup fresh asparagus, cut into 1-inch, pieces
• 1 cup sliced fresh mushrooms, oil-free herb dressing,
• 1 tablespoon powdered fruit pectin
• 3/4 teaspoons 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

Method

1. Clean fennel.
2. Trim off feathery leaves; chop 1/4 cup leaves and set aside.
3. Discard stalks and core.
4. Cut fennel bulb into thin strips.
5. Combine fennel strips, reserved fennel leaves, lettuce, asparagus, and mushrooms in a large bowl.
6. If desired, cover and chill lettuce mixture till serving time.
7. To serve, drizzle dressing over salad mixture; toss to coat.
8. Serve immediately.
9. Makes 4 servings.
10. 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.
11. Add 1/4 cup water, 1 tablespoon vinegar, and 1 small clove garlic, minced.
12. Beat till mixed.
13. Cover and store in the refrigerator at least 1 hour or up to 3 days.
14. Makes about 1/3 cup.
15. Nutrition facts per serving: 39 cal , 1 g total fat 0 g sat fat, 0 mg cholesterol, 24 mg sodium, 7 g carbohydrate , 1 g dietary fiber, 3 g pro
16. Daily Value: 33% vitamin.

C.

1. Food exchanges: 1 vegetable.