| Ingredients |
2 small Radicchio lettuce
2 bulbs Fennel Bulbs
2 oz Black olives
DRESSING
1/4 cup Olive oil
3 tbsp Lemon Juice
1 gr Splenda
6 medium Black olives
1/2 tsp Salt
Pepper, to taste
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| Preparation |
1. Separate and wash the leaves of lettuce.
2. Remove tops of red sweet peppers. Cut pepper into 1/2 inch strips. Chop Olives.
Neatly pile Radicchio, peppers and olives on a plate.
3. Blend all ingredients of dressing in a food processor. Spoon dressing over salad and serve.
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Per Serving: 51 Calories; 2 g Fat; 0.21 g Sat Fat; 0 mg Cholesterol; 414 mg Sodium;
10 g Carb; 3 g Fiber; 1 g Protein. |
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