Roasted Red Bell Pepper and Fennel Salad

Name: Roasted Red Bell Pepper and Fennel Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved; 3 garlic cloves, minced; 59 milliliters halved pitted Kalamata olives; 5 Tbsps fresh lemon juice; 1 liters mixed baby greens; 2 Tbsps extra-virgin olive oil; 4 servings Parmesan cheese shavings; 2 larges red bell peppers; 0 teaspoons dried crushed red pepper

Roasted Red Bell Pepper and Fennel Salad might be a good recipe to expand your main course recipe box. This gluten free and primal recipe serves 4. One portion of this dish contains around 13g of protein, 16g of fat, and a total of 245 calories. If you have pepper, baby greens, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.

Ingredients you will need

Bell Pepper

Peppers

Equipment you will use

Broiler

Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)

Ingredients you will need

Salt And Pepper