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Fennel Olive Salad

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Ingredients
  Chopped fennel 2 Cup (32 tbs)
  Pimiento stuffed green olives 3 Large, sliced
  Flat leaf italian parsley 1 Tablespoon, finely chopped
  Balsamic vinegar/Red wine vinegar 1 Tablespoon
  Olive oil 1 1⁄2 Teaspoon
  Oregano leaves 1 Teaspoon
  Garlic 1 Clove (5 gm), mashed (small cloves)
  Pepper 1 Dash
Directions

1. In medium glass or stainless-steel bowl combine all ingredients; stir to combine. Cover and refrigerate until flavors blend, 30 minutes or overnight.
2. Stir salad just before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy

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4.15
Average: 4.2 (20 votes)