These salads are healthy, delicious, and easy to make.
Ingredients
- 1 fennel bulb, quartered, cored, and sliced very thin
- 4 ounces Cremini mushrooms, cleaned and sliced thin
- 4 ounces white mushrooms, cleaned and sliced thin
- 1/2 cup Italian flat leaf parsley leaves, roughly chopped
- 2 Tbs red wine vinegar
- 2 Tbs extra-virgin olive oil
- 1/8 teaspoon sea salt
- 1/8 tsp freshly ground black pepper
- 6 Romaine lettuce leaves
Directions
- Place the fennel, mushrooms, and parsley in a large bowl.
- Whisk together the vinegar, olive oil, salt, and pepper.
- Add the dressing to the bowl and toss well.
- Place the lettuce leaves on a serving plate. Place the salad in the middle of the lettuce.
- Serve the salad at room temperature.
Ingredients
- 8 ounces Cremini mushrooms, cleaned and sliced thin
- 8 ounces white mushrooms, cleaned and sliced thin
- 4 cups Arugula, cleaned
- 1/4 cup Parmesan cheese, shaved
- 2 Tbs balsamic vinegar
- 3 Tbs extra-virgin olive oil
- 1/8 teaspoon sea salt
- 1/8 tsp freshly ground black pepper
Directions
- Place the mushrooms, arugula, and Parmesean cheese in a large bowl.
- Whisk together the vinegar, olive oil, salt, and pepper.
- Add the dressing to the bowl and toss well.
- Serve the salad at room temperature.