Sat-dinner: Mushroom, Fennel And Parmesan Sal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | Salads, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | Fennel bulb | |
| 1/4 | lb | Parmesan cheese |
| 4 | c | Mushrooms, thinly sliced |
| 2 | T | Fresh parsley, chopped |
| 2 | T | Fresh basil, chopped |
| 8 | Radicchio leaves | |
| 8 | Boston lettuce leaves | |
| 2 | T | Red wine vinegar |
| 2 | T | Balsamic vinegar |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/3 | c | Olive oil |
| hours.] |
INSTRUCTIONS
Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry crust. With cheese plane or knife, slice as thinly as possible; set 8 slices aside for garnish. In large bowl, combine fennel, remaining cheese, mushrooms, parsley and basil. [Salad can be prepared to this point, covered and refrigerated for up to Dressing: In small bowl, whisk together red wine and balsamic vinegars, salt and pepper; gradually whisk in oil. [Dressing can be covered and set aside for up to 12 hours.] Toss with salad to coat. form 1 leaf each radicchio and Boston lettuce into cup on each plate; spoon in salad. Garnish with reserved cheese slices. Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g carbohydrate good source calcium Dinner Menu: Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 12.5mg
Sodium: 370.1mg
Potassium: 256.6mg
Carbohydrates: 4.3g
Fiber: 1.4g
Sugar: 1.7g
Protein: 7.4g