Red Pepper and Fennel Bulb Salad

Roasted red peppers, fresh fennel bulb, and lettuce greens are tossed with toasted sesame seeds to create this Asian-inspired salad.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 172 Calories

Ingredients

• ¼ cup vegetable oil
• 2 tablespoons soy sauce
• black pepper to taste
• ⅓ cup pine nuts, toasted
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1 medium red bell pepper
• 3 tablespoons sesame seeds, toasted
• ½ bulb fennel, diced

Recipe Instructions

Step 1

Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.

Step 2

Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!

Step 3

Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.