Recipe courtesy of Michele Urvater

Fennel and Roasted Pepper Salad with Olives

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 servings
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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


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

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