Finocchio Salad With Red Pepper And Black Olives |
Course : Salads
Serves: 1 |
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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 |
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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.
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Nutritional Information:
395 Calories (kcal); 41g Total Fat; (89% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium |
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