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Ingredients

Directions

  • Wash fiddlehead ferns thoroughly under running water; set aside.

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  • 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

141 calories; 13 g total fat; 1 g saturated fat; 0 mg cholesterol; 11 mg sodium. 7 g carbohydrates; 3 g protein;

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