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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fennel and Olive Salsa Recipe

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This recipe for Fennel and Olive Salsa is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 each fennel bulbs diced fine
2 each tomatoes seeded and diced
2 ounces black olives Kalamata if available,
seeded and chopped
¼ cup fresh basil leaves chopped
3 tablespoons olive oil blend
2 tablespoons capers drained
1 tablespoon balsamic vinegar
to taste salt and pepper

Directions:
Directions:
Combine all ingredients in large bowl; toss to blend. Adjust seasoning and refrigerate at
least 2 hours
NOTES: Particularly good with grilled fish, also use with chicken.

Number Of Servings:
Number Of Servings:
12

 

 

 

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