Safety-scanned gluten-free recipe

fennel, Peppers, Lettuce Salad

Name: fennel, Peppers, Lettuce Salad
Yield: 1
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

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.

Prep: Not provided
Cook: Not provided
Serves: 1

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

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

Nutrition

Calories	565.7 kcal
Fat	24.49 g
Carbohydrates	76.37 g
Protein	23.56 g

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Source: Spoonacular