Baby Greens With Fennel And Parmesan Vinaigrette

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* Exported from MasterCook *

 

Baby Greens With Fennel And Parmesan Vinaigrette

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 5/18/00

Serving Size : 1 Preparation Time :0:00

Categories : Healthful Cooking

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons freshly grated Parmesan cheese

1 tablespoon honey mustard

1/2 teaspoon sugar

Salt and pepper -- to taste

6 cups mixed baby salad greens

1 cup julienned raw fennel

 

Serves 4.

 

In a large salad bowl, combine oil, vinegar, cheese, mustard and sugar; mix

well. Add salt and pepper to taste. Add greens and fennel. Toss to coat

and serve immediately.

 

Nutrition information per serving: Calories 160, Carbohydrates 5 g, Protein

4 g, Fat 15 g, including sat. fat 2 g, Cholesterol 2 mg, Sodium 155 mg,

Calcium 110 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 1

vegetable exch. and 3 fat exch.

 

 

 

 

 

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