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, StarTrib 7/01

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Dressings Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons grated Parmesan cheese

1 tablespoon honey mustard

1/2 teaspoon sugar

Salt -- pepper

6 cups mixed baby salad greens

1 cup julienned raw fennel

 

Makes 4 servings.

 

You can also use fennel raw, as in this appealing salad.

 

In large salad bowl, combine oil, vinegar, cheese, mustard and sugar. Add

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

 

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

3 g, Fat 15 g, including sat. fat 2 g, Cholesterol 2 mg, Sodium 110 mg,

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

vegetable exch., and 3 fat exch.

 

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