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Bon Appétit

Green Salad with Olives

By Joe Truex and Mihoko Obunai

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons extra-virgin olive oil
2 tablespoons Sherry wine vinegar
8 ounces mixed baby greens
1/2 cup mixed pitted olives
1/2 fennel bulb, thinly sliced crosswise

Preparation

  1. Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place baby greens, pitted olives, and thinly sliced fennel in large bowl. Add dressing; toss to coat. Season salad with salt and pepper and serve.

TagsSaladOliveFennelRoot VegetableVegetableSideLunchDinnerDairy FreeNut FreeVeganRawVegetarianGluten FreeQuickEasy5 Ingredients or FewerNo-CookBon Appétit
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