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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined. | 2. Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips. | 3. In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator. | 4. Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
dijon mustard	1	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
chive	3	tablespoons	chopped	2.7	0.3915	0.2943	0.0657
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
fennel bulb	3			-	-	-	-
red bell pepper	2		seeded cut	-	-	-	-
green bell pepper	1		seeded cut	-	-	-	-
red onion	1		sliced	64.0	14.944	1.76	0.16
garbanzo bean	1	cup	cooked drained	756.0	125.9	40.94	12.08
olive	1/2	cup	pitted	-	-	-	-
feta cheese	3/4	cup	crumbled	297.0	4.6012	15.9862	23.94
watercress	1 -2	bunch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.