Low Carb Salads And Dressings Recipes

Ingredients:

1 bunch pascal celery, 4 cups
1/3 cup olive oil
1 each lemon, juice of
2 tbsp fennel leaves, fresh, chopped
1 each thyme, fresh sprigs, up to 2 sprigs
2 each parsley, fresh, sprigs chopped
1 white pepper, freshly ground

FOR GARNISH

1 lemon slices
1 fennel leaves

Instructions:

1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally
into 1 1/2 inch pieces. Cut larger pieces in half lengthwise.

2. To make the marinade: In a saucepan, combine the oil, lemon juice,
herbs, seasonings, and 1/2 cup water. Bring to a boil.

3. Drop the celery into the marinade. Stir, and add only enough water
to half cover the celery. Invert a dish over the celery. Cover pan
and simmer for 10 minutes or until crisp-tender. Cool in the marinade.

4. Store, marinade and all in a covered glass jar in the refrigerator.
Serve cold, garnished with the lemon and fennel.

Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat
: g mg carbohydrate: 2 potassium: 122 protein:
negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1

Servings: 3