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CATEGORY CUISINE TAG YIELD
Vegetables Side dish, Vegetables 6 Servings

INGREDIENTS

1 ts Olive oil
1 1 pound fennel bulb, thinly sliced
1 c Thinly sliced leek(white and pale green parts only)
1/2 c Diced orange bell pepper
1/4 c Drained capers
8 Kalamata olives or other brine cured black olives, pitted, sliced
1 1/4 c Finely chopped fresh arugula

INSTRUCTIONS

Heat olive oil in large nonstick skillet over medium-high heat. Add fennel
and next 4 ingredients. Saute until crisp-tender, about 3 minutes. Add
arugula and saute 1 minute. Season to taste with salt and pepper and serve.
Yield: 6 servings  Typed in MMFormat by cjhartlin@msn.com Source: Bon
Appetit
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 26, 1998

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