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Garden Greens with Fennel Dressing


Garden Greens with Fennel Dressing

Garden Greens with Fennel Dressing

Yield

Makes 6 servings

Ingredients

1/2 teaspoon unflavored gelatin
2 tablespoons cold water
1/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup raspberry or wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon ground fennel seeds or anise extract
1/8 teaspoon black pepper
1-1/4 teaspoons walnut or canola oil
1 head (10 ounces) Bibb lettuce, washed and torn into bite-size pieces
1 head (10 ounces) radicchio, washed and torn into bite-size pieces
1 bunch arugula (3 ounces), washed and torn into bite-size pieces
1 cup mâche or spinach leaves, washed and torn into bite-size pieces
1 fennel bulb (8 ounces), finely chopped (reserve fern for garnish)
1 tablespoon pine nuts, toasted

Preparation

  1. To prepare dressing, sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir 2 minutes or until gelatin is completely dissolved. Add salt and sugar; stir until sugar is completely dissolved. Add all remaining dressing ingredients except oil; mix well. Slowly whisk in oil until well blended. Cover and refrigerate 2 hours or overnight. Shake well before using.
  2. To prepare salad, place all salad ingredients except pine nuts in large bowl. Add dressing; toss until well coated. Divide salad among 6 chilled salad plates. Top each salad with 1/2 teaspoon pine nuts. Garnish with sprig of fennel fern, if desired.

Nutritional Information

Sodium 226 mg
Protein 3 g
Fiber 1 g
Carbohydrate 9 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 30 %
Calories 60

Dietary Exchange

Fat 1/2
Vegetable 1-1/2

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