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Fennel, Orange, and Roasted Pepper Salad Recipe
Ingredients (7)
- 2 large red bell peppers, halved with tops and seeds removed
- 10 Tasmanian pepper berries, crushed well
- 2 tablespoons lemon juice
- 6 tablespoons mild olive oil
- 4 ounces arugula
- 1 large fennel bulb, thinly sliced
- 2 large oranges, segmented
Directions
Learn how to make this recipe at Serious Eats