Fennel and Roasted Pepper Salad with Olives
| Yield: | 2 Servings |
| Categories: |
| 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 |
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