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Ingredientes
- 2 lb Fennel, fresh
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves , crushed, peele
- 3/4 c. Red bell pepper, cored
- Â Â Seeded and julienned
- 1/2 c. Green bell pepper, cored
- Â Â Seeded and julienned
- 1 c. White onions, peeled, sliced
- 1 x Scallion bunch, minced
- 2 Tbsp. Parsely, minced
- 1/2 c. Extra virgin olive oil
- 1 Tbsp. Lemon juice
- 1 Tbsp. White wine vinegar
- Â Â Salt
- Â Â Pepper, freshly grnd
Direcciones
- Trimn off the top stalks of the fennel and save for another use. Cut the bulb in half lengthwise and trim out the core. Cut the fennel into 3/8 inch strips . Heat a large frying pan and add in the 3 Tbsp. of oil. Add in the garlic and fennel and saute/fry over medium-low heat for 2 min. Don't brown the garlic. Add in both bell peppers and saute/fry 2 min more. add in theonion and saute/fry 1 minute more. remove from the frying pan to a bowl and allow to cold. Add in the scallions and parsley. Blend together the ingredients for the dressing. Add in to the bowl of vegetables. Toss together, cover and chill.
- Serves 4 to 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 332 | 81% |
| Total Fat 37.6g | 47% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Potassium 825mg | 24% |
| Total Carbs 18.39g | 5% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.04g | 2% |
| Protein 2.94g | 5% |
