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Fennel Salad #2

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Italian Salads Vegetables


  • 6 Fennel, medium knobs of
  • 1/4 c Olive oil
  • 1 ts -Salt
  • 1/4 ts -Freshly ground black pepper
  • 2 ts Wine vinegar; optional


Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine. SERVES: 6
From Gemini's MASSIVE MealMaster collection at