Crunchy Fennel Salad with Grapes, Dates, Olives and Almonds
(from Joyfully Karen’s recipe box)
Source: www.carascravings.com
Prep time: 15 minutes
Serves 2 people
Ingredients
- 1/2 pound thinkly sliced fennel (1 large bulb)
- 3/4 cup red seedless grapes, cut in half
- 2 ounces green kalamata olives, pitted, quartered lengthwise
- 4 dates, sliced thinly lengthwise
- 1/2 T EVOO
- juice from 1/2 of a lemon
- salt and pepper to taste
- 1 ounce sliced almonds
- 3/4 ounce shaved pecorino romano cheese
Directions
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Combine the fennel, grapes, olives, and dates in a meium sized bowl.
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Drizzle with the olive oil nad lemon juice, and season with salt and pepper.
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Toss to coat evenly.
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Just before serving, mix in the almonds and pedorino romano cheese.