Sat-Dinner: Mushroom, Fennel and Parmesan Sal

8 Servings

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Sat-Dinner: Mushroom, Fennel and Parmesan Sal Ingredients

1 Fennel bulb	DRESSING
1/4 lb Parmesan cheese	2 tb Red wine vinegar
4 c Mushrooms, thinly sliced	2 tb Balsamic vinegar
2 tb Fresh parsley, chopped	1/2 ts Salt
2 tb Fresh basil, chopped	1/2 ts Pepper
8 Radicchio leaves	1/3 c Olive oil
8 Boston lettuce leaves

Instructions for Sat-Dinner: Mushroom, Fennel and Parmesan Sal

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 Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: MushroomsCuisine: Uncategorized