| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
S, A, L, A, D |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
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
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”