Receta Fennel, Red Pepper And Mushroom Salad
Raciónes: 8
Ingredientes
- 2 lb fennel bulbs trimmed, quartered, and cut into thin slices crosswise
- 2 lrg red bell peppers cut 2" pcs
- 8 x mushrooms - (1/4 lb) thinly sliced
- 2 Tbsp. chopped parsley
- 1 Tbsp. chopped chives
- 1/4 c. shaved Parmesan
- 1/4 c. lemon juice
- 2 Tbsp. Sherry vinegar
- 1 x garlic clove pressed or possibly very finely chopped Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil
Direcciones
- Slice the vegetables as thinly as you can for this salad.
- Combine the fennel, bell peppers, mushrooms, parsley, chives and Parmesan in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt and pepper to taste and the extra virgin olive oil. Toss with the salad and serve.
- This recipe yields 8 servings.
- NOTES :
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 163g | |
Recipe makes 8 servings | |
Calories 180 | |
Calories from Fat 133 | 74% |
Total Fat 15.03g | 19% |
Saturated Fat 2.65g | 11% |
Trans Fat 0.0g | |
Cholesterol 3mg | 1% |
Sodium 120mg | 5% |
Potassium 487mg | 14% |
Total Carbs 9.47g | 3% |
Dietary Fiber 3.5g | 12% |
Sugars 1.94g | 1% |
Protein 3.62g | 6% |