MUSHROOM AND FENNEL SALAD

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Mushroom and Fennel Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 8

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

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