Fennel and Italian Mushroom Salad

By lipsie

  • 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. 1)Place the fennel, mushroom, and parsley leaves in a bowl.

  2. 2)Mix together the vinegar, olive oil, salt (if using), and pepper to taste. Toss with vegetables.

  3. 3)Place the lettuce leaves on a serving plate. Mound the salad in the middle. Serve at room temperature.

Nutritional Facts

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

lunch salads mushrooms black pepper red lettuce ultra-low-carb salad

1 reply

Avera 2009-03-17 00:09:20 -0500 Report

This is a great idea for a low carb salad. I might have to use a different kind of mushroom because I don't think I have seen the Cremini variety where I shop. This would be a real good idea to pack to take and have for lunch at work.