- Recipes Home
- Interest Groups
Roasted Mushroom And Fennel Salad Recipe
|Torn romaine lettuce||3 Cup (48 tbs)|
|Torn curly endive||2 Cup (32 tbs)|
|Torn radicchio||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Canned no salt added chicken broth||1⁄4 Cup (4 tbs), undiluted|
|Olive oil||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Crushed garlic||1 Teaspoon|
|Shiitake mushrooms||7 Ounce, quartered (Two 3.5 Ounce Packages)|
|Vegetable cooking spray||1 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 703 Calories from Fat 395
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 6.3 g31.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 465.5 mg19.4%
Total Carbohydrates 71 g23.7%
Dietary Fiber 17.9 g71.8%
Sugars 18.5 g
Protein 12 g24.5%
Vitamin A 324.3% Vitamin C 126.9%
Calcium 24.2% Iron 32.1%
*Based on a 2000 Calorie diet
Combine vinegar and next 5 ingredients in a small jar; cover tightly, and shake vigorously.
Trim off tough outer stalks from fennel bulb.
Cut bulb in half lengthwise; remove and discard core.
Cut fennel into thin strips.
Combine fennel strips, mushrooms, and 1/4 cup vinegar mixture; toss well.
Spread fennel mixture in a single layer in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray.
Bake at 400° for 15 to 20 minutes or until mushrooms are crisp on edges and fennel is tender.
Add warm vegetable mixture and remaining vinegar mixture to lettuce mixture; toss well.
Place 1 1/4 cups mixture on each individual salad plate.
Sprinkle evenly with pepper.