Ingredients:

Lemon Vinaigrette:

3/4 cup olive oil
1/4 cup lemon juice, fresh squeezed
3/4 tsp. salt
1/4 tsp. black pepper, freshly ground
1/4 tsp. white truffle oil (optional)

Salad:

5 cups (8 oz.) frisee lettuce, rinsed and dried
4 cups (14 oz.) fennel bulb, very thinly sliced
3 cups (13 1/2 oz,) cucumber, peeled, seeded, and thinly sliced
2 cups (7 oz.) celery, very thinly sliced
2 cups ell oz.) California green seedless grapes, halved
2 cups (B oz.) button mushrooms, very thinly sliced
1 cup (2 1/2 oz.) Parmesan cheese, shaved, for garnish

Directions:

In a small bowl, whisk together vinaigrette ingredients until well blended. In a large bowl, combine salad ingredients and toss gently to mix. Drizzle vinaigrette over salad and toss to coat. Plate salad and sprinkle top with Parmesan cheese.

Serving Suggestions: Makes 12 servings – 1 1/2 cups each

Other Notes:

A mandolin slicer makes short work of slicing the vegetables for this visually appealing, ali-white salad. If frisee lettuce is unavailable, substitute Bibb lettuce.

Nutritional Analysis:

Calories 201; Protein Sg; Fat 16g; Calories from Fat 71%; Carbohydrate 109; Cholesterol 7mg; Fiber 2.2g; Sodium 336mg.