Recipe courtesy of Rachael Ray

Green and Red Salad with Fennel

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings



  1. Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.