Recipe by kathie
"This salad is great with an Asian-type dinner, perfect in the summer. I always get rave reviews."
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red bell pepper
pine nuts, toasted
sesame seeds, toasted
leaf lettuce - rinsed, dried and torn into bite-size pieces
black pepper to taste
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.
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.
This salad is fantastic. It is different and very good--I, too, will use two peppers next time but the rest is absolutely delicious!
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.
I love this recipe but the next time I am going to put more red peppers into it.
This was really good. Not hearty enough for a meal on its own, but as a side dish to compliment an Asian-style meal.
I took the advice of others and added more red pepper and I also made the dressing a little differently. (1 1/2 T. toasted sesame seed oil, 1 T. soy sauce, 1 T. canola oil, 1 T. sugar, 1 1/2 T. rice vinegar, 1 T. sesame seeds). We also added fresh spinach leaves. I think green onions would have been good, too. We served it with grilled chicken satay and rice. YUM! I had never used fresh whole fennel before and I really liked it!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper and Fennel Bulb Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 138
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