Prep 10 mins
Cook 0 mins
EASY EASY! This salad goes well with French Roasted Chicken W. Mustard-Thyme Sauce and Green Salad and crusty French bread. Give it a try!
- 6 tablespoons extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 8 ounces mixed baby greens
- 1⁄2 cup olive, mixed and pitted
- 1⁄2 fennel bulb, thinly sliced crosswise
- 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.