Red Pepper and Fennel Bulb Salad

Red Pepper and Fennel Bulb Salad

7
kathie 2

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

45 m servings 172 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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!
  3. 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.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 v...

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 t...

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 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 v...

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. ...