Spring
Green Salad
Excellent served with grilled meat or
poultry .
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.
Low
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007
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