Fennel, Mushroom and Walnut Salad

Author: Canadian Living

Mushrooms inspired this delicious fall salad in my kitchen. The salad is substantial enough to feed six if you increase the number of lettuce leaves.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2002

Ingredients

  • 1/2 bulb fennel
  • 12 oz thinly sliced cremini mushrooms (about 4 cups/1 L)
  • 1 cup smoked provolone cheese diced
  • 1 cup Gruyère cheese diced
  • 1/4 cup finely chopped fresh parsley
  • 4 lettuce leaves
  • 1/2 cup walnut halves toasted
Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Cut any delicate fronds off fennel; chop fronds and set aside. Cut stems off fennel and discard. Cut fennel in half from root to stem end; cut each half crosswise into paper-thin slices. Place in large bowl along with chopped fronds, mushrooms, cheese and parsley. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Dressing: In liquid measure, whisk together oil, vinegar, garlic, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Pour dressing over mushroom mixture; toss gently to coat. Divide lettuce leaves among plates; top with salad. Break walnuts into coarse pieces; sprinkle over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 617 mg
  • Protein 14 g
  • Calories 409.0
  • Total fat 37 g
  • Cholesterol 23 mg
  • Saturated fat 9 g
  • Total carbohydrate 11 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 28.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fennel, Mushroom and Walnut Salad

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