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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Fennel and Mushroom Salad

Source: dLife

Mushrooms covered in a olive oil and vinegar mixture.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	84.2

Total Carbs	5.3 g

Dietary Fiber	2.2 g

Sugars	0.4 g

Total Fat	6.9 g

Saturated Fat	0.9 g

Unsaturated Fat	0.7 g

Potassium	517.7 mg

Protein	1.3 g

Sodium	94.6 mg

Dietary Exchanges 6.9 Fat, 0.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each fennel bulb 8.0
8 oz crimini mushrooms 0.3333
0.3333 cup chopped parsley 2.0
2 tbsp white wine vinegar 2.0
2 tbsp olive oil 0.125
0.125 tsp kosher salt 1.0
1 pinch black pepper 6.0
6 each Lettuce, Boston, fresh, leaf, medium

Directions

Put the fennel, mushroom, and parsley leaves in a bowl.
Combine the vinegar, olive oil, salt, and pepper to taste.
Dress the mushrooms with oil-vinegar mixture.
Place the lettuce leaves on a serving plate. Mound the salad in the middle. Serve at room temperature.