Mushroom And Fennel Salad Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineAmericanCourseSide Dish
Interest GroupParty

Ingredients

 
1/4 cup olive or vegetable oil
 
2 tablespoons white wine vinegar
 
1/2 teaspoon salt
 
1/8 teaspoon dried dill weed
 
2 large cloves garlic, crushed
 
2 cups thinly sliced fennel bulb
 
3 cups sliced mushrooms (about 8 ounces)
 
1/4 cup sliced green onions (with tops)
 
Bibb lettuce leaves

Directions

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.

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