Fennel Salad with Balsamic Vinegar

Fennel Salad with Balsamic Vinegar

Ingredients

• 1 head romaine lettuce
• 2 cups fennel bulb sliced
• 1 cucumber, sliced
• 2 medium tomatoes, cut in wedges
• 4 tbsp olive oil
• 1 tbsp Celia's Traditional Dark Balsamic vinegar
• Roasted Red Pepper (jar or prepare fresh)
• Salt and freshly ground pepper
• Fresh basil

Directions

1. Clean romaine, dry it and tear into bite size pieces. Add the remaining vegetables. Pour olive oil, then balsamic vinegar and salt and pepper over the salad. Toss to mix, then taste. Add more salt, pepper or vinegar as needed. Chop basil, add to the salad, toss again. Garnish with strips of roasted red pepper.