Fennel and Roasted Pepper Salad with Olives

Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Winter Sandwiches & Salad Dinners

Fennel and Roasted Pepper Salad with Olives

Name: Fennel and Roasted Pepper Salad with Olives
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
Ingredients: 1 small head fennel, cored and cut into thin slices; 1/3 cup sliced roasted red pepper; 1 green onion, thinly sliced; Black olives for garnish--pitted and sliced; Vinaigrette mixed with either pesto or tapenade to echo flavor in sandwich

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 2 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 2 servings

Ingredients

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1 small head fennel, cored and cut into thin slices

1/3 cup sliced roasted red pepper

1 green onion, thinly sliced

Black olives for garnish--pitted and sliced

Vinaigrette mixed with either pesto or tapenade to echo flavor in sandwich

Directions

Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

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Show: Cooking Monday-Friday

Episode: Winter Sandwiches & Salad Dinners

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Fennel and Roasted Pepper Salad with Olives

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