Red Pepper and Fennel Bulb Salad

This salad is great with an Asian-type dinner, perfect in the summer. I always get rave reviews.

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.

Per Serving: 172 calories; protein 4.1g; carbohydrates 6.7g; fat 15.3g; sodium 325.6mg.

Product salad is one of the easiest salads to make . It is high in fibre and water content . As fruits can make natural sweetness , you can have it for breakfast . The sugar can will give you enough energy for the 24 hours and deal with your sweet cravings too.

Salads is sometimes get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.