Guest guest Posted June 3, 2002 Report Share Posted June 3, 2002 xpost * Exported from MasterCook * Roasted Fennel, Carrot and Walnut Salad Recipe By :Sally James 2001 Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fennel bulbs 4 carrots 2 tablespoons olive oil -- divided use 1/4 cup walnut halves -- and pieces 6 basil leaves -- (6-8) torn 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 3 cups baby spinach leaves -- to serve ROAST: Preheat oven to 350F. Remove any tough outer stalks and the green leaves from the fennel. Cut each into 6 to 8 wedges from top to bottom. Peel the carrots and cut each into 4 wedges. Brush fennel and carrot with half the oil and place on a sprayed baking sheet or casserole dish. Bake for 30 minutes or until nearly tender. Add the walnuts and basil and cook for 5 minutes or until walnuts are crisp and aromatic. SALAD: Whisk the remaining oil, vinegar and juice together. Serve the roast vegetables and walnuts on a bed of baby spinach leaves. Spoon over the dressing. EACH SERVING has 160 cals; 12g fat. Source: " Fresh and Healthy [iSBN 1580083927] " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (53.0% calories from fat); 3g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Enjoy with some crusty hot sourdough or wood fired bread and fresh ricotta cheese Nutr. Assoc. : 0 0 0 20187 0 0 0 3407 Quote Link to comment Share on other sites More sharing options...
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