Mushroom And Fennel Salad
Updated April 15, 2019
- Total Time
- 1 hour 5 minutes
- Rating
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Ingredients
½ pound mushrooms, sliced
4 tablespoons red wine vinegar
1 teaspoon oregano, dried
1 fennel bulb, cut in julienne strips
⅓ pound Gruyere cheese, cut in julienne strips
2 tablespoons lemon juice
6 tablespoons olive oil
2 large cloves garlic, minced
Salt and black pepper, to taste
½ cup chopped parsley
Nutritional analysis per serving (4 servings)
9 grams carbs; 42 milligrams cholesterol; 379 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 33 grams fat; 3 grams fiber; 481 milligrams sodium; 14 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
- Step 1
Marinate mushrooms in red wine vinegar and oregano for 1 hour.
- Step 2
Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.
- Step 3
Mix lemon juice and olive oil together for vinaigrette. Add garlic, salt and pepper. Add to mushroom mixture and mix thoroughly.
- Step 4
Sprinkle with chopped parsley.
Private Notes