Fennel and roasted pepper salad with olives
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head fennel; cored and cut into thin slices |
| ⅓ | cup | Sliced roasted red pepper |
| 1 | Green onion; thinly sliced | |
| Black olives for garnish; pitted and sliced | ||
| Vinaigrette mixed with either pesto or tapenade | ||
Directions
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 <meginny@...> on Jan 07, 1998
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