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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.
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