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Fennel and Roasted Pepper Salad with Olives


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Salads

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

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@frontiernet.net> on Jan 07, 1998