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
Dressing:
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
- Folate 20.0
- Calcium 28.0
- Vitamin A 13.0
- Vitamin C 15.0
