Finocchio Salad With Red Pepper And Black Olives |
 |
| Course : |
Salads |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
| |
Ingredients:
| 2 |
medium |
finocchio -- (fennel) |
| 1 |
medium |
sweet red pepper |
| 6 |
medium |
black greek style olives -- (6 to 7) |
| 3 |
tablespoons |
olive oil |
| 1 |
teaspoon |
parsley |
| 2 |
tablespoons |
wine vinegar |
| 1 |
teaspoon |
salt pepper |
|
| |
Preparation:
Cut off tops of fennel. Trim the base. Cut the base horizontally into the thinnest slices you can to produce 1/4" rings. Rinse well in cold water, then dry thoroughly. Remove all seeds from pepper and cut into strips 1" long by 1/4" wide. Pit olives and cut into thin wedges. Top with remaining ingredients and toss. Garnish with the parsley. |
| |
Nutritional Information:
395 Calories (kcal); 41g Total Fat; (89% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium |