Title: Fennel and Roasted Pepper Salad with Olives
Categories: S, A, L, A, D
Yield: 2 Servings

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

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
on Jan 07, 1998