ROASTED MUSHROOM & FENNEL SALAD

6 cups lettuce (romaine, curly endive, radicchio)

¼ cup balsamic vinegar

¼ cup chicken or beef broth

2 Tblsp olive oil

2 tsp Dijon mustard

2 tsp crushed garlic

1/8 tsp salt

½ lb fennel

½ lb mushrooms, quartered (shitake, etc.)

Vegetable cooking spray

1/8 tsp pepper

Combine lettuce, set aside.

Combine vinegar, broth, oil, mustard, garlic, salt in small jar and shake vigorously.

Trim off touch outer stalks from fennel bulb. Cut bulb in half lengthwise, remove and discard core. Cut fennel into thin strips. Combine strips, mushrooms and ¼ cup vinegar mixture. Toss well.

Spread fennel mixture in single layer in jellyroll pan coated with cooking spray. Bake at 400 degrees for 15 – 20 min. or till mushrooms are crisp on edges and fennel is tender. Add warm vegetable mixture and remaining vinegar mixture to lettuce mixture. Toss well. Sprinkle with pepper. Serve immediately.

Yield: 6 – 8 servings (69 calories per 1 ¼ cup serving.