All recipes »

Fennel and Roasted Pepper Salad with Olives

1 small head fennel, cored and cut into thin slices
1/3 cup sliced roasted pepper
1 green onion, thinly sliced
Black olives for garnish–pitted and sliced
Vinaigrette mixed with either pesto or tapenade to echo flavor in

Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

Yield: 2 servings

Recipe by Michelle Urvater

Leave a Reply

Your email address will not be published. Required fields are marked *