Fennel, Red Pepper And Mushroom Salad

Fennel, Red Pepper And Mushroom Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds fennel bulbs trimmed, quartered, and cut into thin slices crosswise

  • 2

    large red bell peppers cut 2" pieces

  • 8

    mushrooms - (¼ lb) thinly sliced

  • 2

    tablespoons minced parsley

  • 1

    tablespoon minced chives

  • ¼

    cup shaved Parmesan

  • ¼

    cup lemon juice

  • 2

    tablespoons Sherry vinegar

  • 1

    garlic clove pressed or very finely minced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • ½

    cup olive oil

Directions

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.


Nutrition

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