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Fennel And Sweet Pepper Salad

Holiday.Cook's picture
Ingredients
  Fennel bulbs 4 Large
  Red sweet peppers 4 Large
  Bibb lettuce head/Boston lettuce 2 , torn to make 10 cups
  Watercress 2 Bunch (200 gm) (2 Cups Leaves)
  Olive oil 1⁄2 Cup (8 tbs)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Fennel seed 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Discard outer layers of fennel; halve and remove core.
Slice fennel crosswise into thin strips (about 4 3/4 cups).
Halve peppers lengthwise; remove seeds.
Slice peppers crosswise into thin half-rings.
Combine fennel, sweet peppers, Bibb or Boston lettuce, and watercress in one very large (or two regular-size) salad bowl.
Garnish with additional sweet pepper rings, if desired.
For dressing, combine olive oil, balsamic vinegar, fennel seed, salt, and pepper in a screw-top jar.
Cover and shake well.
Just before serving, drizzle dressing over salad and toss lightly to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Fennel
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1600 Calories from Fat 1005

% Daily Value*

Total Fat 114 g175.2%

Saturated Fat 15.3 g76.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1627.4 mg67.8%

Total Carbohydrates 134 g44.7%

Dietary Fiber 50.1 g200.2%

Sugars 40 g

Protein 32 g63%

Vitamin A 914.7% Vitamin C 1449.9%

Calcium 105.2% Iron 110.3%

*Based on a 2000 Calorie diet

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Fennel And Sweet Pepper Salad Recipe