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Fennel And Sweet Pepper Salad Recipe
|Fennel bulbs||4 Large|
|Red sweet peppers||4 Large|
|Bibb lettuce head/Boston lettuce||2 , torn to make 10 cups|
|Watercress||2 Bunch (200 gm) (2 Cups Leaves)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Fennel seed||1 Teaspoon, crushed|
Serving size: Complete recipe
Calories 1600 Calories from Fat 1005
% Daily Value*
Total Fat 114 g175.2%
Saturated Fat 15.3 g76.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1627.4 mg67.8%
Total Carbohydrates 134 g44.7%
Dietary Fiber 50.1 g200.2%
Sugars 40 g
Protein 32 g63%
Vitamin A 914.7% Vitamin C 1449.9%
Calcium 105.2% Iron 110.3%
*Based on a 2000 Calorie diet
Slice fennel crosswise into thin strips (about 4 3/4 cups).
Halve peppers lengthwise; remove seeds.
Slice peppers crosswise into thin half-rings.
Combine fennel, sweet peppers, Bibb or Boston lettuce, and watercress in one very large (or two regular-size) salad bowl.
Garnish with additional sweet pepper rings, if desired.
For dressing, combine olive oil, balsamic vinegar, fennel seed, salt, and pepper in a screw-top jar.
Cover and shake well.
Just before serving, drizzle dressing over salad and toss lightly to coat.