| 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 |
tb |
Fresh parsley, chopped |
| 2 |
tb |
Fresh basil, chopped |
| 8 |
|
Radicchio leaves |
| 8 |
|
Boston lettuce leaves |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
DRESSING
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 12
hours.]
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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