These salads are healthy, delicious, and easy to make.

Ingredients

• 1 fennel bulb, quartered, cored, and sliced very thin
• 4 ounces Cremini mushrooms, cleaned and sliced thin
• 4 ounces white mushrooms, cleaned and sliced thin
• 1/2 cup Italian flat leaf parsley leaves, roughly chopped
• 2 Tbs red wine vinegar
• 2 Tbs extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 tsp freshly ground black pepper
• 6 Romaine lettuce leaves

Directions

1. Place the fennel, mushrooms, and parsley in a large bowl.
2. Whisk together the vinegar, olive oil, salt, and pepper.
3. Add the dressing to the bowl and toss well.
4. Place the lettuce leaves on a serving plate. Place the salad in the middle of the lettuce.
5. Serve the salad at room temperature.

Ingredients

• 8 ounces Cremini mushrooms, cleaned and sliced thin
• 8 ounces white mushrooms, cleaned and sliced thin
• 4 cups Arugula, cleaned
• 1/4 cup Parmesan cheese, shaved
• 2 Tbs balsamic vinegar
• 3 Tbs extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 tsp freshly ground black pepper

Directions

1. Place the mushrooms, arugula, and Parmesean cheese in a large bowl.
2. Whisk together the vinegar, olive oil, salt, and pepper.
3. Add the dressing to the bowl and toss well.
4. Serve the salad at room temperature.