Title: Fennel. Sundried and Olive Salad Aug. 1997
Categories: Salad
Yield: 1 Servings

1		Fennel bulbs
6		Sun-dried tomatoes; in oil
6		Kalamata olives
1/2		Lime; juice of
1/2	c	Olive oil
		Salt and pepper; to taste

1. Cut fennel in half and remove the hard core 2. Shred fennel in food processor very finely 3. Transfer to a plate and squeeze lemmon juice. 4. Cut dried tomatoes in 4 and place decoratively on top of fennel 5. Place pitted olivesalternating with the tomatoes. 6. Sprinkle salt and frshly ground pepper. 7. Drizzle oil on top of salad. 8. Serve and enjoy

NOTES : Next time add shredded parmesan to the salad. Posted to MM-Recipes Digest V4 #3

Recipe by: MMiriam Podcameni Posvolsky

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