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Mushroom, Fennel And Pepperoni Salad Recipe
|Mushrooms||1 Pound, sliced|
|Fennel/Celery||1 Cup (16 tbs), julienned|
|Red bell pepper/1 pimento diced||1 , roasted peeled and diced|
|Olive oil||1 Cup (16 tbs)|
|Hot chili pepper||2 Tablespoon, minced|
|Minced garlic||1 Tablespoon|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Fennel seed||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Bay leaves||2 , crushed|
|Thinly sliced pepperoni||3⁄4 Cup (12 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Ripe olives/Nigoise olives||2 (For Garnish)|
Serving size: Complete recipe
Calories 3227 Calories from Fat 2611
% Daily Value*
Total Fat 295 g454.3%
Saturated Fat 54.8 g274%
Trans Fat 0 g
Cholesterol 180 mg
Sodium 6099.9 mg254.2%
Total Carbohydrates 98 g32.6%
Dietary Fiber 52.6 g210.4%
Sugars 21.1 g
Protein 71 g142.5%
Vitamin A 206.6% Vitamin C 505.4%
Calcium 140.7% Iron 154.7%
*Based on a 2000 Calorie diet
Combine oil, hot chili pepper and garlic in 1 quart saucepan and simmer over medium-high heat until garlic is golden, about 10 minutes.
Stir in vinegar, fennel seed, salt, pepper and bay leaves and simmer an additional 3 minutes.
Remove from heat and cool slightly.
Pour over mushrooms and toss well.
Cover and refrigerate 4 to 24 hours.
Center lettuce leaf on each salad plate and top evenly with mushroom mixture.
Garnish with Greek or Niijoise olives.