Spring Fiddlehead Fern Salad

Makes:
4 servings
Yields:
4 (side-dish) servings
Start to Finish:
15 mins
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Spring Fiddlehead Fern Salad

Ingredients
16
fiddlehead ferns
3
tablespoons almond oil or salad oil
3
tablespoons tarragon vinegar
1
teaspoon sugar
 
Red-tipped leaf lettuce
1
cup small whole mushrooms
2
tablespoons slivered almonds, toasted

Directions

  1. Wash fiddlehead ferns thoroughly under running water; set aside.
  2. For dressing, in a screw-top jar combine almond oil or salad oil, vinegar, and sugar. Cover and shake well.
  3. Line 4 salad plates with lettuce leaves. Arrange fiddlehead ferns and mushrooms on lettuce. Shake dressing well; pour over each serving. Sprinkle almonds over each salad. Makes 4 side-dish servings.

Nutrition Facts

(Spring Fiddlehead Fern Salad)
    Per serving:
  • 141 kcal cal.,
  • 13 g fat
  • (1 g sat. fat,
  • 11 mg sodium,
  • 7 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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