Marinated Olive Salad with Shaved Fennel and Parmesan
Try this Marinated Olive Salad with Shaved Fennel and Parmesan recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- juice of one lemon
- i/2 c nicoise olives
- 1/2 c cracked sicilian olives
- 1/4 lb parmesan cheese in a large
- 1 bn fresh oregano, leaves
- 1/2 c gaeta olives
- 1/2 c picholine olives
- 1 head fennel
- Carbohydrate 12.4695400035562 g
- Cholesterol 0 mg
- Fat 14.353920006067 g
- Fiber 4.48880006870617 g
- Protein 1.30756000047718 g
- Saturated Fat 1.90176000080383 g
- Serving Size 1 1 Serving (295g)
- Sodium 1172.43800049536 mg
- Sugar 7.98073993484998 g
- Trans Fat 0.626304000264722 g
- Calories 166 calories
Mix picholine, nicoise, gaeta and cracked Sicilian olives together in large mixing bowl. Toss in fresh oregano and let stand. Shave fennel head on a slicer or slice as thin as possible with a kitchen knife. Add fennel to olives and toss with lemon juice to mix well. Place in large serving bowl. Shave parmesan over top of salad with vegetable peeler and serve. Recipe By :MOLTO MARIO SHOW #MB5618 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 23:09:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
