Fennel-And-Fruit Salad (3 PTS) Recipe - Cooking Index
Fennel-And-Fruit Salad (3 PTS) Recipe - Cooking Index
| 2 | Pears (about 1 pound) - ripe, cored and cut into 20 wedges | |
| 2 | Red Delicious apples (about 1 lb) - cored and cut in 20 wedges | |
| 1/2 cup | 73g / 2.6oz | Fennel bulb - chopped |
| 1/4 cup | 36g / 1.3oz | Walnuts - chopped, toasted |
| 1/2 cup | 73g / 2.6oz | Fat-free blue cheese salad dressing |
| Fennel fronds (optional) |
Arrange pear and apple wedges alternately on 4 salad plates; sprinkle evenly
with chopped fennel and walnuts. Drizzle 2 tablespoons dressing evenly over
each salad. Garnish with fennel fronds, if desired.
(serving size: 5 pear slices, 5 apple slices, 2 tablespoons fennel, 1
tablespoon walnuts, and 2 tablespoons dressing).
Points: 3; Exchanges: 1 1/2 Fruit, 1 Fat, 1/2 Starch
Per serving: CAL 182 (25% from fat); PRO 2.6g; Fat 5g (sat 0.3g; CARB 34.8g;
FIB 4.7g; CHOL 0mg; IRON 0.9mg; SOD 341mg; CALC 29mg.
MC Formatted by Donna ([email protected]) 9/2000.
Source:
WeightWatchers/January/February 1998
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