Fennel and Roasted Pepper Salad with Olives
Categories: S | A | L | A | DServes: 2 Servings
Ingredients:
- 1 sm Head fennel; cored and cut
- -into thin slices
- 1/3 c Sliced roasted red pepper
- 1 Green onion; thinly sliced
- Black olives for garnish;
- -pitted and sliced
- Vinaigrette mixed with
- -either pesto or tapenade
Instructions:
Toss ingredients together and season to taste with salt and pepper; serve
with sandwich.
Recipe by: COOKING MONDAY TO FRIDAY
Posted to MC-Recipe Digest V1 #991 by Meg Antczak
on Jan 07, 1998
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