Olive and Fennel Salad
Serving Size / Yield
4 servings
Ingredients
- 1 sm. red onion, thinly sliced
- 8 oz. green olives
- 1 sm. fennel bulb, trimmed, cored and thinly sliced
- 2 Tbs. chopped fresh parsley
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 1/4 C. olive oil
- 2 Tbs. white wine vinegar
Directions
Soak onion slices in a medium bowl of ice water for 15 minutes. Drain the onion and pat dry. Pit olives. Add pitted olives to bowl. Add fennel, parsley, oregano, red pepper, oil and vinegar to the bowl. Toss well. Chill slightly before serving.
