READY IN 45 mins

Red Pepper and Fennel Bulb Salad

Read Reviews (6)

"This salad is great with an Asian-type dinner, perfect in the summer. I always get rave reviews." — kathie

Directions

Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!
Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 27, 2008

This was a very good combination of flavors. The peppers and fennel (I used the whole bulb) added a nice sweetness. I used homemade soy/sesame/tarragon vinaigrette, which added a yummy zing (I think some type of acid is necessary; otherwise the salad would just taste like soy sauce). Next time, I'll double the peppers.

—KymInNM

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Most Helpful Critical Review

Nov 13, 2009

I am giving it 3 stars for potential. Loved the pine nuts and fennel. I will add these to my salad from now on. Not a fan of the soy sauce in the salad. I would have probabloy loved it with vinegar and oil.

—mojotheamazing

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9 Ratings

May 07, 2009

This salad is fantastic. It is different and very good--I, too, will use two peppers next time but the rest is absolutely delicious!

—cgkchamps

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Feb 20, 2009

Loved it. I used the celery like portions of the fennel as I had eaten up the bulb. The amount of soy sauce given is just enough.

—VIVNIDHI

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May 18, 2010

I love this recipe but the next time I am going to put more red peppers into it.

—Argusmother01

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Jul 20, 2009

This was really good. Not hearty enough for a meal on its own, but as a side dish to compliment an Asian-style meal.

—spunky2222

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Nutrition

Calories
172 kcal
9%

Carbohydrates
6.7 g
2%

Cholesterol
0 mg
0%

Fat
15.3 g
24%

Fiber
2.6 g
10%

Protein
4.1 g
8%

Sodium
326 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Pepper and Fennel Bulb Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 172
Calories from Fat: 138

% Daily Value *
Total Fat 15.3g 24 %
** Saturated Fat 2.3g 12 %
Cholesterol 0mg 0 %
Sodium 326mg 13 %
Potassium 295mg 8 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 2.6g 10 %
Protein 4.1g 8 %
Sugars 1.5g
Vitamin A 82 %
Vitamin C 60 %
Calcium 10 %
Iron 22 %
Thiamin 14 %
Niacin 15 %
Vitamin B6 10 %
Magnesium 17 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.