Grilled Pepper Fennel Salad On Romaine Recipe

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Ingredients:

Serving

Directions:

1/3 cup olive oil
Grill peppers, turning several times, for about 20 minutes or until blistered and charred. Let cool, peel, seed and cut into bite size chunks, reserving juices. Place peppers in bowl, set aside.
Meanwhile, trim top and bottom of fennel. Separate layers, slice lengthwise. Brush lightly with some oil, grill, turning once and brushing with more oil, for 10 to 12 minutes or until tender-crisp. Cut into bite size chunks. Add to peppers. Add olives and basil.
In small bowl; combine vinegar, salt, pepper, garlic and reserved juice from peppers. Gradually whisk in oil. Toss with pepper mixture. Serve in lettuce lined bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	229.73 Kcal (962 kJ)
Calories from fat	134.69 Kcal
		% Daily Value*
Total Fat	14.97g	23%
Sodium	829.61mg	35%
Potassium	1033.14mg	22%
Total Carbs	20.15g	7%
Sugars	6.05g	24%
Dietary Fiber	8.83g	35%
Protein	3.74g	7%
Vitamin C	96.9mg	162%
Iron	2.9mg	16%
Calcium	136.9mg	14%

Amount Per 100 g
Calories	59.18 Kcal (248 kJ)
Calories from fat	34.7 Kcal
		% Daily Value*
Total Fat	3.86g	23%
Sodium	213.71mg	35%
Potassium	266.14mg	22%
Total Carbs	5.19g	7%
Sugars	1.56g	24%
Dietary Fiber	2.27g	35%
Protein	0.96g	7%
Vitamin C	25mg	162%
Iron	0.8mg	16%
Calcium	35.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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