Try this Mussel Salad with Fennel recipe, or contribute your own.
Suggest a better descriptionPlace potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside. Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside. Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use. Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes. Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Yield: 4 servings. Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein; 124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium NOTES : Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad. Recipe by: Cooking Light, May 1995, page 64 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 30 | ||
Calories from Fat: 16 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 48.2mg | 1 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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