TLC Cooking "Garden Greens with Fennel Dressing"

Garden Greens with Fennel Dressing

Garden Greens with Fennel Dressing

YIELD Makes 6 servings
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INGREDIENTS

Dressing
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
Salad
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:

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.
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.

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1/2
Vegetable	1-1/2

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