Italian Fennel-Roasted Pepper Salad w Kalamata Olives & Parmesan
Fennel and Roasted Pepper pair perfectly in this Italian-inspired salad. Topped with a zesty balsamic vinaigrette and shaved Parmesan cheese, it's sure to be a big hit as a side for dinner or, try topping it with some grilled shrimp and serve it as a hearty entrée.
Servings: 4 Servings
Calories: 129 kcal
  • 6 cups arugula
  • 1 ½ cups thinly sliced fennel
  • 1 cup chopped roasted peppers
  • ¼ cup shaved Parmesan cheese
  • 16 kalamata olives thinly sliced
  • 3 TB chopped basil for garnish
Balsamic Vinaigrette
  • ¼ cup minced shallot
  • ¼ cup balsamic vinegar
  • 3 TB warm water
  • 4 tsp Dijon mustard
  • 4 tsp olive oil
  • ¾ tsp salt
  • ¼ tsp pepper
  1. Whisk together Balsamic Vinaigrette ingredients. Top arugula with fennel and roasted peppers. Drizzle with vinaigrette and garnish with Parmesan, olives, and basil.
Recipe Notes

Add 5 oz grilled shrimp. Spray lightly with olive oil cooking spray and season with salt and pepper. Grill until firm.

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