Spring Fiddlehead Fern Salad
- 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
- 13 g
- (1 g
- 11 mg
- 7 g
- 3 g