Side Pannel
Sat-Dinner: Mushroom, Fennel and Parmesan Sal
Sat-Dinner: Mushroom, Fennel and Parmesan Sal
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
DRESSING
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
crust.
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
basil.
[Salad can be prepared to this point, covered and refrigerated for up to 12
hours.]
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
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
crust.
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
basil.
[Salad can be prepared to this point, covered and refrigerated for up to 12
hours.]
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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