Low Fat Asparagus And Fennel Salad Recipe

Ingredients

1 medium fennel bulb

3 cups torn boston or bibb lettuce

1 1/3 cup fresh asparagus, cut into 1-inch

-- pieces

1 cup sliced fresh mushrooms

-- oil-free herb dressing--

1 tablespoon powdered fruit pectin

3/4 teaspoons snipped fresh herbs

--or 1/4 teaspoon dried oregano

--basil, thyme or savory,

-- crushed

1/2 teaspoon sugar

1/8 teaspoon dry mustard

1/8 teaspoon pepper

1/4 cup water

1 tablespoon vinegar

1 small garlic clove

Method

Clean fennel.

Trim off feathery leaves; chop 1/4 cup leaves and set aside.

Discard stalks and core.

Cut fennel bulb into thin strips.

Combine fennel strips, reserved fennel leaves, lettuce, asparagus, and mushrooms in a large bowl.

(If desired, cover and chill lettuce mixture till serving time.)

To serve, drizzle dressing over salad mixture; toss to coat.

Serve immediately.

Makes 4 servings.

Oil-Free Herb Dressing: Stir together 1 tablespoon powdered fruit pectin; 3/4 teaspoon snipped fresh or 1/4 teaspoon dried oregano, basil, rhyme, or savory, crushed; 1/2 teaspoon sugar; 1/8 teaspoon dry mustard; and 1/8 teaspoon pepper.

Add 1/4 cup water, 1 tablespoon vinegar, and 1 small clove garlic, minced.

Beat till mixed.

Cover and store in the refrigerator at least 1 hour or up to 3 days.

Makes about 1/3 cup.

Nutrition facts per serving: 39 cal.

, 1 g total fat (0 g sat.

fat), 0 mg cholesterol, 24 mg sodium, 7 g carbohydrate.

, 1 g dietary fiber, 3 g pro.

Daily Value: 33% vitamin.

C.Food exchanges: 1 vegetable.

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