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Ingredients
1 lemon
2 teaspoons olive oil
1 fennel bulb, 5 to 6 ounces
4 ounces white mushrooms
Freshly ground black pepper
½ ounce Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
12 grams carbs; 5 milligrams cholesterol; 118 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 4 grams fiber; 128 milligrams sodium; 6 grams protein; 5 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
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 1 ½ 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