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- Grilled Cremini Mushroom and Fennel Salad
- Creamy Lemon-Basil Vinaigrette:
- 1/4 cup fresh lemon juice
- 1 lemon, zested
- 2 tablespoons prepared mayonnaise
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh basil leaves
- 1/2 cup olive oil
- 1 lemon, cut in half and grilled, for garnish
- Mushrooms:
- 1 pound cremini mushrooms, brushed clean of any grit
- 3 tablespoons canola oil
- Salt and freshly ground black pepper
- 1 large fennel bulb, trimmed and cut into 1/8-inch thick slices
- 1/4 cup chopped fresh parsley leaves
View Full Recipe at Table Talk
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 969g | |
| Calories 1792 | |
| Calories from Fat 1542 | 86% |
| Total Fat 174.48g | 218% |
| Saturated Fat 21.34g | 85% |
| Trans Fat 0.17g | |
| Cholesterol 0mg | 0% |
| Sodium 2599mg | 108% |
| Potassium 3026mg | 86% |
| Total Carbs 55.28g | 15% |
| Dietary Fiber 10.6g | 35% |
| Sugars 22.73g | 15% |
| Protein 15.13g | 24% |
