Finocchio Salad With Red Pepper And Black Olives

Course : Salads
Serves: 1
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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 / Directions:

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

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