Mushroom and Fennel Salad

Ingredients

• 1 pound tiny fresh mushrooms
• 1 cup fennel, cut in julienne strips
• 2 red bell peppers, cut in thin julienne strips
• 5 tablespoons olive oil
• 3 ½ tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 bay leaf, crushed
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    135 calories; 11 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 13 milligrams sodium

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

Preparation

1. Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
2. Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
3. The salad can be refrigerated for several hours. To serve, toss gently again.

About 10 minutes