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Fennel, Red Pepper And Mushroom Salad


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  • 2 pounds fennel bulbs trimmed, quartered, and cut into thin slices crosswise
  • 2 large red bell peppers cut 2" pieces
  • 8 mushrooms - (1/4 lb) thinly sliced
  • 2 tablespoons minced parsley
  • 1 tablespoon minced chives
  • 1/4 cup shaved Parmesan
  • 1/4 cup lemon juice
  • 2 tablespoons Sherry vinegar
  • 1 garlic clove pressed or very finely minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup olive oil


Servings 8


Step 1

Slice the vegetables as thinly as you can for this salad.

Combine the fennel, bell peppers, mushrooms, parsley, chives and Parmesan in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt and pepper to taste and the olive oil. Toss with the salad and serve.

This recipe yields 8 servings.

Each serving: 179 calories; 148 mg sodium; 2 mg cholesterol; 15 grams fat; 2 grams saturated fat; 11 grams carbohydrates; 3 grams protein; 3.91 grams fiber.

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