Italian Salad

Name: Italian Salad Recipe
Yield: 2
Ingredients: For the salad:; 4 celery ribs sliced thinly crosswise; 5 radishes trimmed and sliced thinly; 3 spring onions trimmed and cut into thin rounds (whites only); 1/2 of a fennel bulb core removed and thinly sliced lengthwise; Sea salt for sprinkling; 10 pitted kalamata olives; 6 thin slices of prosciutto torn into strips and rolled into little cigar shapes; 6 bocconcini torn in half or 6 ounces of mozerella divided into 6 one ounce pieces; 6 marinated baby artichokes; Dressing; 1/4 olive oil; 1 tsp. balsamic vinegar; 1 tsp. lemon juice generous dash each of salt and pepper

Number of Servings: 2

Ingredients

For the salad:4 celery ribs, sliced thinly crosswise5 radishes, trimmed and sliced thinly3 spring onions, trimmed and cut into thin rounds (whites only)1/2 of a fennel bulb, core removed and thinly sliced lengthwise Sea salt, for sprinkling10 pitted kalamata olives6 thin slices of prosciutto, torn into strips and rolled into little cigar shapes6 bocconcini, torn in half, or 6 ounces of mozerella, divided into 6 one ounce pieces6 marinated baby artichokesDressing1/4 olive oil1 tsp. balsamic vinegar1 tsp. lemon juice generous dash each of salt and pepper

Directions

Combine celery, radishes, spring onions, and fennel in a large bowl. Sparingly dress the veggies with the dressing (I used about 2 tablespoons) and add salt to taste. Mound the vegetables on large salad plates. Arrange the remaining ingredients.

Serve with toasted bread.

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user MONICONDA.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 1,054.4
Total Fat: 79.2 g
Cholesterol: 65.0 mg
Sodium: 5,188.5 mg
Total Carbs: 43.4 g
Dietary Fiber: 7.1 g
Protein: 48.2 g

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