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Mushroom And Fennel Salad

American.Gourmet's picture
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  White wine vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  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)
  Bibb lettuce 4

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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

Mushroom And Fennel Salad Recipe