Spring Green Salad
Excellent served with grilled meat or poultry .

Servings: 4

• 3 tablespoons olive oil
• 1 tablespoons fresh lemon juice
• 2 cups arugula leaves, torn into pieces
• 2 cups tender inner white leaves of frisee, torn into pieces
• 2 cups watercress leaves
• 3 small scallions, white and tender green parts only, trimmed and thinly sliced
• Leaves from 1 head celery, coarsely chopped
• 2 small tender inner ribs of celery, trimmed and thinly sliced
• Leaves from 1/4 bunch fresh parsley, chopped
• Leaves from 1/4 bunch fresh cilantro, chopped
• Leaves from 10 sprigs fresh mint, chopped
• 6 small radishes, trimmed and thinly sliced
1/2 small bulb fennel, trimmed, halved lengthwise, and thinly sliced crosswise
Salt and freshly ground black pepper

Whisk oil and lemon juice together in a large bowl. Add arugula, frisee, watercress, scallions, celery leaves, celery, parsley, cilantro, mint, radishes, and fennel.

Gently toss salad then adjust seasonings and toss again.

Per Serving: 103 Calories; 7g Fat (58.5% calories from fat); 1g Saturated Fat; 3g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

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