Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Winter Sandwiches & Salad Dinners
Fennel and Roasted Pepper Salad with Olives
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 servings
Share This Recipe
- Level: Easy
- Total: 15 min
- Prep: 15 min
- 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
Directions
- Toss ingredients together and season to taste with salt and pepper; serve with sandwich.
