2 small Radicchio lettuce 2 bulbs Fennel Bulbs 2 oz Black olives
1/4 cup Olive oil 3 tbsp Lemon Juice 1 gr Splenda 6 medium Black olives 1/2 tsp Salt Pepper, to taste
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. ______________________________________________________________________ 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.
If anyone cares, this salad when found in the newsgroup, it was called (Insalata di Radicchio Finocchio". Man that sounds good! :-)