Recipe - Mushroom Fennel And Parmesan Salad

1 Fennel bulb
One fourth pound Parmesan cheese
4 cup Mushrooms; thinly cut or sliced up
2 tablespoon Fresh parsley; chopped
2 tablespoon Fresh basil; chopped
8 Radicchio leaves
8 Boston lettuce leaves

DRESSING
2 tablespoon Red wine vinegar
2 tablespoon Balsamic vinegar
One half teaspoon Salt
One half teaspoon Pepper
1/3 cup Olive oil

Date: Mon, 22 Apr 1996 21:14:59 0700

From: Julie Bertholf jewel1@ix.netcom.com
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

Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie
Stern Recipes from Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

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