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Fennel and Mushroom Salad
Source: dLife

Mushrooms covered in a olive oil and vinegar mixture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 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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1 each  fennel bulb
8 oz  crimini mushrooms
0.3333 cup  chopped parsley
2 tbsp  white wine vinegar
2 tbsp  olive oil
0.125 tsp  kosher salt
1 pinch  black pepper
6 each  Lettuce, Boston, fresh, leaf, medium
  1. Put the fennel, mushroom, and parsley leaves in a bowl.
  2. Combine the vinegar, olive oil, salt, and pepper to taste.
  3. Dress the mushrooms with oil-vinegar mixture.
  4. Place the lettuce leaves on a serving plate. Mound the salad in the middle. Serve at room temperature.

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