Recipe - Fennel And Roasted Pepper Salad With Olives

1 small Head fennel; cored and cut
into thin slices
1/3 cup Sliced roasted red pepper
1 Green onion; thinly cut or sliced up
Black olives for garnish;
pitted and cut or sliced up
Vinaigrette mixed with
either pesto or tapenade

Toss ingredients together and season to taste with salt and pepper; serve
with sandwich.

Recipe by: COOKING MONDAY TO FRIDAY

Posted to MCRecipe Digest V1 #991 by Meg Antczak meginny@frontiernet.net
on Jan 07, 1998