Mushroom and Fennel Salad

• 14 cup olive oil
• 2 tablespoons white wine vinegar
• 12 teaspoon salt
• 18 teaspoon dried dill weed
• 2 large garlic cloves, crushed
• 2 cups thinly sliced fennel bulbs
• 3 cups sliced mushrooms (about 8 ounces)
• 14 cup sliced green onion (with tops)
• bibb lettuce

1. Shake oil, vinegar, salt, dill weed and garlic in covered container.
2. Pour over fennel, mushrooms and green onions; toss until evenly coated.
3. Cover and refrigerate at least 2 hours.
4. Serve on lettuce leaves.
5. Sprinkle with freshly ground pepper, if desired.

olive oil, white wine vinegar, salt, dill, garlic, fennel bulbs, mushrooms, green onion, bibb lettuce

Taken from www.food.com/recipe/mushroom-and-fennel-salad-114265 (may not work)