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.