1 fennel bulb, quartered, cored, and sliced very thin
8 ounces (240 g) Cremini mushrooms, wiped cleaned, sliced thin
1/3 cup (80 ml) Italian flat leaf parsley leaves
2 tablespoons (30 ml) white wine vinegar
2 tablespoons (30 ml) olive oil
1/8 teaspoon(0.6 ml) kosher salt, optional
freshly grated pepper
6 curly red leaf lettuce leaves
1)Place the fennel, mushroom, and parsley leaves in a bowl.
2)Mix together the vinegar, olive oil, salt (if using), and pepper to taste. Toss with vegetables.
3)Place the lettuce leaves on a serving plate. Mound the salad in the middle. Serve at room temperature.
- Per serving
- 98 calories (61 % calories from fat)
- 2 g protein
- 7 g total fat (1.0 g saturated fat)
- 8 g carbohydrates
- 3 g dietary fiber
- 0 mg cholesterol
- 36 mg sodium
- Diabetic exchanges
- 0.5 carbohydrate (1.5 vegetable)
- 1.5 fat