Mushroom And Fennel Salad
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Dried dill weed||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Thinly sliced fennel bulb||2 Cup (32 tbs)|
|Sliced mushrooms||8 Ounce|
|Sliced green onions||1⁄4 Cup (4 tbs)|
Shake oil, vinegar, salt, dill weed and garlic in tightly covered container.
Pour over fennel, mushrooms and green onions; toss until evenly coated.
Cover and refrigerate at least 2 hours.
Serve on lettuce leaves.
Sprinkle with freshly ground pepper if desired.
Serving size: Complete recipe
Calories 745 Calories from Fat 498
% Daily Value*
Total Fat 57 g87%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1259.5 mg52.5%
Total Carbohydrates 56 g18.7%
Dietary Fiber 24 g96.1%
Sugars 7.2 g
Protein 16 g32.8%
Vitamin A 483.7% Vitamin C 178.5%
Calcium 52.5% Iron 74.6%
*Based on a 2000 Calorie diet