Italian Salad

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

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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.