At the Farmer’s Market on Saturday we came across a rare find for Central Wisconsin: fresh fennel bulb. I originally planned on stir fry, but was concerned we wouldn’t get to it today: hence the inspiration for this salad.
Spice List
1/4 cup white vinegar
1/4 cup water
1/2 lemon, juice
1 tbsp extra virgin olive oil
2 cloves garlic, diced finely
1 tsp sugar
1/2 tsb dill
1/2 tsb cilantro
1/2 tsp salt and lemon spice
black pepper, to taste
Ingredients
1 fennel bulb, thinly sliced
1/2 cup purple onion, thinly sliced
1/4 cup green bell pepper, thinly sliced
feta cheese, crumbled (Violife)
tomato, diced
Preparation
Combine fennel, onion and bell pepper in a small bowl.
Add spices and stir. Refrigerate for 1-2 hours.
Serve and garnish with feta cheese and diced tomato.
The Vegan Trough 
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