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Suggest a better description1) Preheat oven to 375 degrees Farenheight.
2) Combine the vinaigrette ingredients in a jar. Close the lid tightly and
shake vigorously until well-combined.
3) Lay the mushrooms on a baking sheet and brush them with 2 table-
spoons of vinaigrette. Roast in the oven until tender, 20 to 30 minutes.
4) While the mushrooms are cooking, prepare the fennel: trim away the
brown root making sure to leave the fennel bulb intact. Using a mand-
oline or the slicer attachment of a food processor, slice the entire bulb
of fennel lengthwise into paper-thin slices. (If you don't have a mand-
oline or food processor, cut slices as thinly as possible with a sharp
knife.) Arrange the slices, overlapping slightly, around the rims of
four salad plates.
5) Pour about three-quarters of the vinaigrette into a large salad bowl,
add the spinach and toss well to coat. Mound equal portions of the
dressed . . .
Obtain the full ingredient list and the remaining portion of the recipe instructions.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 236 | ||
Calories from Fat: 209 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 291.4mg | 10 % | |
Potassium 108.5mg | 3 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.5g | ||
Protein 5.5g | 8 % | |
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: 236
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