Low Fat Mixed Salad recipe
information
30 Calories per serving
For the salad:
1 radicchio
1 green pepper, cored, seeded, halved and sliced
1 yellow pepper, cored, seeded, halved and sliced
4 oz (120 g) fennel, sliced
1 medium orange
2 chive flowers, if available
1 green pepper, cored, seeded, halved and sliced
1 yellow pepper, cored, seeded, halved and sliced
4 oz (120 g) fennel, sliced
1 medium orange
2 chive flowers, if available
For the dressing:
4 tablespoons buttermilk
1 tablespoon lemon juice
2 tablespoons chopped chives
salt and pepper
1 tablespoon lemon juice
2 tablespoons chopped chives
salt and pepper
method
1. Separate the radicchio leaves; mix together with the green and yellow peppers and fennel.
2. Using a sharp knife, remove the peel and white pith from the orange. Cut in between each membrane and remove the whole orange segments, catching and reserving any juice which drips from the orange during preparation. Stir the orange segments into the radicchio salad.
3. Place the reserved orange juice and all the dressing ingredients in a small screw-top jar and shake well to mix. Alternatively, place all the ingredients in a small bowl and whisk together.
4. Pour the dressing over the salad and toss well. Separate the chive petals and sprinkle over the salad.
2. Using a sharp knife, remove the peel and white pith from the orange. Cut in between each membrane and remove the whole orange segments, catching and reserving any juice which drips from the orange during preparation. Stir the orange segments into the radicchio salad.
3. Place the reserved orange juice and all the dressing ingredients in a small screw-top jar and shake well to mix. Alternatively, place all the ingredients in a small bowl and whisk together.
4. Pour the dressing over the salad and toss well. Separate the chive petals and sprinkle over the salad.
serving amount
serves 4
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