| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, D, L, S |
2 |
Servings |
INGREDIENTS
| 1 |
|
Head fennel, cored and cut |
|
|
into thin slices |
| 1/3 |
c |
Sliced roasted red pepper |
| 1 |
|
Green onion, thinly sliced |
|
|
Black olives for garnish |
|
|
pitted and sliced |
|
|
Vinaigrette mixed with |
|
|
either pesto or tapenade |
INSTRUCTIONS
Toss ingredients together and season to taste with salt and pepper;
serve with sandwich. Recipe by: COOKING MONDAY TO FRIDAY Posted to
MC-Recipe Digest V1 #991 by Meg Antczak <meginny@frontiernet.net> on
Jan 07, 1998
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