Title: Fennel Salad
Categories: Italian, Salads, Vegetables
Yield: 6 Servings

6 Fennel, medium knobs of
1/4 c Olive oil
1 ts -Salt
1/4 ts -Freshly ground black pepper
2 ts Wine vinegar; optional

Remove and discard bruised leaves from the fennel. Cut off and discard
the long stems and most of the green. Wash under running cold water and pat
dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the
remaining ingredients and toss to combine. SERVES: 6

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini