+
0 (0)

Categories: Salads, Vegetarian

Fennel, Red Pepper and Mushroom Salad

This past New Year's Day, a few hours after returning from a three-day trip to San Diego, we gave a big open house. My friend Elizabeth said, "Well, you can do that, because you're a cook." But the real reason ... Read more

Total time: 35 minutes | Serves 8
  • 2 pounds fennel bulbs, trimmed, quartered and cut into thin slices crosswise
  • 2 large red bell peppers, seeded and cut into 2-inch-long pieces
  • 8 mushrooms (about 1/4 pound), thinly sliced
  • 2 tablespoons minced parsley
  • 1 tablespoon minced chives
  • 1/4 cup shaved Parmesan
  • 1/4 cup lemon juice
  • 2 tablespoons Sherry vinegar
  • 1 clove garlic, very finely minced or pressed
  • Salt
  • Freshly ground pepper
  • 1/2 cup olive oil

Step 1Combine the fennel, bell peppers, mushrooms, parsley, chives and Parmesan in a large bowl.

Step 2Whisk together the lemon juice, vinegar, garlic, salt and pepper to taste and the olive oil. Toss with the salad and serve.

Each serving:
179 calories; 148 mg sodium; 2 mg cholesterol; 15 grams fat; 2 grams saturated fat; 11 grams carbohydrates; 3 grams protein; 3.91 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Potato and shrimp salad with green goddess dressing
'Midlife Crisis' salad of goat cheese, hazelnuts and red onion
Roasted red pepper and artichoke rice salad
Fennel, Radish and Parsley Salad With Prosciutto