Green Salad with Olives

Name: Green Salad with Olives
Yield: Makes 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 tablespoons Sherry wine vinegar; 8 ounces mixed baby greens; 1/2 cup mixed pitted olives; 1/2 fennel bulb, thinly sliced crosswise

By Joe Truex and Mihoko Obunai

July 30, 2007

Recipe information

Yield
Makes 4 servings

Ingredients

6 tablespoons extra-virgin olive oil

2 tablespoons Sherry wine vinegar

8 ounces mixed baby greens

1/2 cup mixed pitted olives

1/2 fennel bulb, thinly sliced crosswise

Preparation

Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place baby greens, pitted olives, and thinly sliced fennel in large bowl. Add dressing; toss to coat. Season salad with salt and pepper and serve.

TagsSalad Olive Fennel Root Vegetable Vegetable Side Lunch Dinner Dairy Free Nut Free Vegan Raw Vegetarian Gluten Free Quick Easy 5 Ingredients or Fewer No-Cook Bon Appétit

Recipe notes

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