Mushroom And Fennel Salad Recipe
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.
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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