Name: Romaine, Red Pepper and Fennel Salad
Yield: Serves 6
Ingredients: 1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar; 2 garlic cloves, pressed; 1 teaspoon Dijon mustard; 1/2 cup olive oil; 8 cups bite-size pieces romaine lettuce; 1 small fennel bulb, trimmed, sliced; 1 small red bell pepper, sliced; 1/4 cup grated Parmesan cheese

Recipe information

Yield
Serves 6

Ingredients

1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar

2 garlic cloves, pressed

1 teaspoon Dijon mustard

1/2 cup olive oil

8 cups bite-size pieces romaine lettuce

1 small fennel bulb, trimmed, sliced

1 small red bell pepper, sliced

1/4 cup grated Parmesan cheese

Preparation

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

TagsSalad Romaine Lettuce Leafy Greens Vegetable Bell Pepper Fennel Root Vegetable Side Dinner Gluten Free Vegetarian Quick Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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