Marinated Fennel-Pepper Salad- Part 1

This vibrant salad combines the crisp, anise-like crunch of fresh fennel with the sweet snap of red bell peppers and zucchini. Tossed in a zesty Italian dressing, the vegetables absorb the tangy, herbal flavors over a few hours of chilling, resulting in a dish that is both refreshing and deeply satisfying. The texture remains firm yet tender, making it perfect for lunch boxes, picnics, or as a light accompaniment to grilled meats. It&# 226;ÂÂs a simple, vegan-friendly recipe that relies on quality produce and time to develop its bright, home-style character. Serve it chilled for the best flavor impact.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 127.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant salad combines the crisp, anise-like crunch of fresh fennel with the sweet snap of red bell peppers and zucchini. Tossed in a zesty Italian dressing, the vegetables absorb the tangy, herbal flavors over a few hours of chilling, resulting in a dish that is both refreshing and deeply satisfying. The texture remains firm yet tender, making it perfect for lunch boxes, picnics, or as a light accompaniment to grilled meats. It&# 226;ÂÂs a simple, vegan-friendly recipe that relies on quality produce and time to develop its bright, home-style character. Serve it chilled for the best flavor impact.

Ingredients

1 Cup Italian Dressing
1 Medium Fennel bulb (about 5 ounces), thinly sliced
1 Cup Sliced fresh mushrooms (about 3 ounces)
1 Cup Sliced zucchini (about 1 small, 1 1/2 inch diameter)
1/2 Cup Coarsely chopped red bell pepper (about 1 small)

Directions

1
Trim the fennel bulb, removing the stalks and any tough outer layers, then slice it lengthwise in half.
2
Cut the fennel halves crosswise into thin, uniform slices.
3
Slice the zucchini into rounds or half-moons similar in thickness to the fennel slices.
4
Coarsely chop the red bell pepper into bite-sized pieces.
5
Slice the fresh mushrooms.
6
In a large glass or plastic bowl, combine the sliced fennel, zucchini, red bell pepper, and mushrooms.
7
Pour the Italian dressing over the vegetables and toss gently until all ingredients are evenly coated.
8
Cover the bowl tightly with plastic wrap or a lid.
9
Refrigerate the salad for at least 4 hours, stirring occasionally to redistribute the dressing.
10
Stir once more before serving chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 127.8kcal

% Daily Value *
Total Fat 5.8g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 130.7mg6%
Total Carbohydrate 21.3g8%
Dietary Fiber 7.7g31%
Sugars 3.6g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, let the salad marinate for up to 24 hours to allow the flavors to meld fully.

You can add other crunchy vegetables like cucumber or radishes for extra texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time.

If using store-bought dressing, check the ingredients to ensure it aligns with your dietary preferences, such as vegan or gluten-free.

Keywords: fennel, pepper, salad, marinated, italian, vegan, side dish, fresh vegetables, zucchini, bell pepper, dressing, crunchy, refreshing, picnic, lunch, healthy, vegetarian, chilled, easy, summer

Read it online: https://www.chefs-mate.com/recipe/marinated-fennel-pepper-salad-part-1/