Fennel and Noodle Salad

[Guest guest]

Fennel and Noodle Salad

 

 

270 g (9 1/2 oz) dried rice noodles

1 medium fennel bulb, trimmed, fronds reserved

100 g (3 1/2 oz) snow peas, trimmed, thinly sliced diagonally

1 medium yellow capsicum (bell pepper), thinly sliced

200 g (7 oz) grape tomatoes, halved

1 small red onion, halved, thinly sliced

 

Red Wine Dressing:

 

1/4 cup red wine vinegar

1/4 cup olive oil

2 garlic cloves, crushed

salt and pepper, to taste

 

 

1. Cook noodles as per packet instructions. Drain. Refresh under cold

water. Drain.

 

2. Thinly slice fennel bulb. Place fennel, snow peas, capsicum (bell

pepper), tomato, onion and noodles in a large bowl.

 

3. Make Red wine dressing: Place vinegar, oil, garlic and 3 teaspoons

finely chopped reserved fennel fronds in a screw-top jar. Season with

salt and pepper. Secure lid. Shake to combine.

 

4. Pour dressing over fennel mixture. Toss to combine. Serve.

 

 

 

VARIATIONS: Replace grape tomatoes with halved cherry tomatoes or 2

large diced tomatoes. Replace yellow capsicum (bell pepper) with

green capsicum (bell pepper).

 

 

 

Serves 4.