fennel, Peppers, Lettuce Salad
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, fennel, Peppers, Lettuce Salad might be a recipe you should try.
- Servings: 1
- Total cooking time:
Ingredients:
- 3 cups of baby/lolo lettuce
- 3 cups of roquette lettuce (arugula)
- 1 cup of fennel bulb and leaves
- 1 green pepper
- 1/2 red pepper
- 5 pickled cucumber
- 10 blacks olives
- 3 sprigs of rosemary
- 1 tablespoon of olive oil
Instructions:
- Wash and chop up your veggies.
- Make a sald dressing of chopped up rosemary and olive oil.
- Pour over the salad.
