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Roasted Red Bell Pepper and Fennel Salad
- 2 large red bell peppers
- 5 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved
- 6 cups mixed baby greens
- 1/4 cup halved pitted Kalamata olives
- Parmesan cheese shavings
Directions:View on Bon Appetit
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