Summary:

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. This recipe makes 1 servings with 566 calories, 24g of protein, and 24g of fat each. For $9.0 per serving, this recipe covers 60% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, rosemary, pickled cucumber, and a few other things to make it today. This recipe from Foodista has 1 fans. It works well as an expensive main course. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 92%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Lettuce and Fennel Salad with Citrus Vinaigrette, Lettuce, Apple, and Cucumber Salad with Fennel and Walnuts, and Beet Salad With Peppers and Lettuce.

Dietary Info:

Ingredients:

• 3 cups baby/lolo lettuce - N/A
• 3 cups roquette lettuce - N/A
• 1 cup fennel bulb and leaves - N/A
• 1 bell pepper - $0.89
• 0.5 bell pepper - $0.89
• 5 pickled cucumber - N/A
• 10 blacks olives - $1.99
• 3 sprigs rosemary - $2.49
• 1 tablespoon olive oil - $6.49

Instructions:

1. Wash and chop up your veggies.
2. Make a sald dressing of chopped up rosemary and olive oil.
3. Pour over the salad.