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Asparagus And Fennel Salad


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

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.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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