Mushroom And Fennel Salad Recipe
Ingredients
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 834 Calories from Fat 498
% Daily Value*
Total Fat 57 g87%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2824 mg117.7%
Total Carbohydrates 70 g23.4%
Dietary Fiber 27.6 g110.3%
Sugars 10.8 g
Protein 23 g47%
Vitamin A 483.7% Vitamin C 178.5%
Calcium 52.5% Iron 74.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
