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Fennel, Sundried Tomatoes and Olive Salad - pareve

Posted by : Miriam Podcameni Posvolsky

   1                    fennel bulbs
   6                    sun-dried tomatoes -- in oil
   6                    Kalamata olives
                        Juice of 1/2 lime
   1/2  cup             olive oil
                        salt and pepper -- to  taste

1. Cut fennel in half and remove the hard core
2. Shred fennel in food processor very finely
3. Transfer to a plate and squeeze lemmon juice.
4. Cut dried tomatoes in 4 and place decoratively on top of fennel
5. Place pitted olivesalternating with the tomatoes.
6. Sprinkle salt and frshly ground pepper.
7. Drizzle oil on top of salad.
8. Serve and enjoy

NOTES : Next time add shredded parmesan to the salad.
Also some toasted walnuts.

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