Fennel and Mushroom Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 servings
- 1lemon
- 2teaspoons olive oil
- 1fennel bulb, 5 to 6 ounces
- 4ounces white mushrooms
- Freshly ground black pepper
- ½ounce Parmigiano Reggiano
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
118 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
- Step 2
Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1½ cups. Stir into dressing.
- Step 3
Wash, trim and dry mushrooms. Slice thinly and add to dressing.
- Step 4
Season with freshly ground black pepper; arrange on two salad plates.
- Step 5
Thinly slice Parmigiano to make ¼ cup, and sprinkle on top of each salad.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
