• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Sat-Dinner: Mushroom, Fennel and Parmesan Sal

  • Recipe Submitted by on

Category: Salads, Vegetables

 Ingredients List

  • 1 Fennel bulb
  • 1/4 lb Parmesan cheese
  • 4 c Mushrooms, thinly sliced
  • 2 tb Fresh parsley, chopped
  • 2 tb Fresh basil, chopped
  • 8 Radicchio leaves
  • 8 Boston lettuce leaves


2 tb Red wine vinegar
2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/3 c Olive oil

Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry

With cheese plane or knife, slice as thinly as possible; set 8 slices aside
for garnish.

In large bowl, combine fennel, remaining cheese, mushrooms, parsley and

[Salad can be prepared to this point, covered and refrigerated for up to 12

Dressing: In small bowl, whisk together red wine and balsamic vinegars,
salt and pepper; gradually whisk in oil.

[Dressing can be covered and set aside for up to 12 hours.]

Toss with salad to coat. form 1 leaf each radicchio and Boston lettuce into
cup on each plate; spoon in salad. Garnish with reserved cheese slices.

Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g carbohydrate
good source calcium

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread

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