Fennel Toss

Fennel Toss

Metric Ingredient Imperial 2 large fennel bulbs, trimmed & sliced into strips 2 175 ml red onion, chopped 3/4 cup 75 ml fresh mint, finely chopped 1/3 cup 30 ml green olives, pitted & finely chopped 2 tbsp 10 ml grated lemon zest 2 tsp 30 ml fresh lemon juice 2 tbsp 15 ml olive oil 1 tbsp - salt & pepper to taste - - baby spinach -

In a medium bowl; stir together fennel, onion, mint, olives, lemon zest, lemon juice, olive oil, salt and pepper.  Let salad stand up to 3 hours at room temperature or until redy to serve. Serve over a bed of baby spinach. Servings: 4

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.