Mushroom and Fennel Salad

By Marian Burros

Published December 21, 1982

Total Time
About 10 minutes
Rating
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Featured in: THE ART OF TRANSFORMING WINTER VEGETABLES

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Ingredients

Yield:6 servings

  • 1 pound tiny fresh mushrooms

  • 1 cup fennel, cut in julienne strips

  • 2 red bell peppers, cut in thin julienne strips

  • 5 tablespoons olive oil

  • 3 ½ tablespoons red wine vinegar

  • 1 clove garlic, minced

  • 1 bay leaf, crushed

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 135 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 14 milligrams sodium; 3 grams protein; 4 grams sugar

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.

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Preparation

  1. Step 1

    Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.

  2. Step 2

    Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.

  3. Step 3

    The salad can be refrigerated for several hours. To serve, toss gently again.

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