Title: Tomato-Fennel Salad
Categories: None
Yield: 1 Servings

4 Vine ripe tomatoes (I used a
-mixture of red and yellow
-Romas) (up to 5)
1/2 Bulb fennel (also called
-finnochio, or florence
-fennel), sliced as thinkly
-as possible, and sprinkled
-with lemon juice to
-preserve color (I used a
-mandolin/slicer to really
-get it thin) (up to 1)
1/2 sm Red onion, thinly sliced
1 ts Fresh marjoram, chopped
1 ds Salt, pepper, and sugar
Few teaspoons of apple or
-lemon juice to moisten.

Mix everything, and let sit at toom temp at least half and hour to meld.

Posted to fatfree digest V96 #257

From: Asha Dornfest

Date: Mon, 16 Sep 1996 07:37:00 -0700 (PDT)