Fennel and Mushroom Salad

By Marian Burros

Total Time
15 minutes
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Ingredients

Yield:2 servings
  • 1lemon
  • 2teaspoons olive oil
  • 1fennel bulb, 5 to 6 ounces
  • 4ounces white mushrooms
  • Freshly ground black pepper
  • ½ounce Parmigiano Reggiano
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

118 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 128 milligrams sodium

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

  1. Step 1

    Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.

  2. Step 2

    Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1½ cups. Stir into dressing.

  3. Step 3

    Wash, trim and dry mushrooms. Slice thinly and add to dressing.

  4. Step 4

    Season with freshly ground black pepper; arrange on two salad plates.

  5. Step 5

    Thinly slice Parmigiano to make ¼ cup, and sprinkle on top of each salad.

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