MUSHROOM AND FENNEL SALAD

Mushroom and Fennel Salad image

Provided by Marian Burros

Time 10m

Yield 6 servings

Number Of Ingredients 8

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Ingredients

1 pound tiny fresh mushrooms
1 cup fennel, cut in julienne strips
2 red bell peppers, cut in thin julienne strips
5 tablespoons olive oil
3 1/2 tablespoons red wine vinegar
1 clove garlic, minced
1 bay leaf, crushed
Freshly ground black pepper to taste

Steps:

Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
The salad can be refrigerated for several hours. To serve, toss gently again.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams