Mixed Greens with Fennel and Red Bell Pepper
(makes 6 servings)
| 8 | cups mixed greens, about 1/2 pound (240 g), rinsed and crisped |
| 1 | fennel bulb, about 1 pound (480 g), sliced crosswise |
| 1 | medium red bell pepper, 5 ounces (150 g), cored, seeded, and sliced into rings |
| Dressing: |
| 3 | tablespoons (45 ml) olive oil |
| 2 | 1/2 tablespoons (37.5 ml) balsamic vinegar |
| 1 | tablespoon (15 ml) water |
| 1/2 | teaspoon (2.5 ml) crushed dried basil |
| 1 | teaspoon (5 ml) Dijon mustard |
| freshly ground pepper |
- Place the mixed greens in a salad bowl and top with the fennel and red pepper rings.
- In a measuring cup, whisk together the dressing ingredients. Just before serving, drizzle over salad and toss.
| Per serving: | 109 calories (55% calories from fat), 2 g protein, 7 g total fat (1.0 g saturated fat), 11 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 81 mg sodium |
| Exchanges: | 2 vegetable, 1 1/2 fat |
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