Spring Fiddlehead Fern Salad
tablespoons almond oil or salad oil
tablespoons tarragon vinegar
Red-tipped leaf lettuce
cup small whole mushrooms
tablespoons slivered almonds, toasted
- Wash fiddlehead ferns thoroughly under running water; set aside.
- For dressing, in a screw-top jar combine almond oil or salad oil, vinegar, and sugar. Cover and shake well.
- 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