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Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside. Yield: 6 servings. Per serving: 61 Calories; 1g Fat (14% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 216mg Sodium NOTES : To serve, spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads. Recipe by: Cooking Light, May 1995, page 81 Posted to MC-Recipe Digest V1 #400 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (18%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.5mg||0 %|
|Potassium 144.1mg||4 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 1g|
|Protein 0.7g||1 %|
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Calories per serving: 11
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