Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Fennel Slaw




Source of Recipe


Internet


List of Ingredients




2 medium fennel bulbs (about 1 lb. each)
1 cup large green olives, pitted and sliced
1/3 cup chopped fresh flat-leaf parsley
1/3 cup olive oil
3 tbsp. red wine vinegar
4 cloves garlic, minced
¼ tsp. crushed red pepper



Recipe



Trim any brown spots from fennel and cut a thin slice off base of bulb. Discard green stems. Cut fennel in half lengthwise, then cut crosswise into thin slices. Combine fennel, olives, and parsley in a large bowl.

For dressing, combine oil, vinegar, garlic, ¼ teaspoon salt, and red pepper in a small bowl; whisk to combine. Add dressing to fennel mixture; toss to coat. Cover and chill for 1 to 24 hours. Makes 8 side-dish servings.