Fennel and Mushroom Salad

Ingredients

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

      112 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 4 milligrams cholesterol; 141 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
  2. Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
  3. Wash, trim and dry mushrooms. Slice thinly and add to dressing.
  4. Season with freshly ground black pepper; arrange on two salad plates.
  5. Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

15 minutes

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