Thursday, October 11, 2007

Fennel and Tomatillo Salad

This salad is refreshing and hearty at the same time. The tomatillos add a touch of sweetness and acidity to the mix.

-1 fennel bulb, very thinly sliced
-1/2 yellow bell pepper, thinly sliced
-10 small tomatillos, halved and thinly sliced

-Equal parts olive oil, apple cider vinegar and grainy mustard
-1/2 packet of Splenda

Combine the olive oil, vinegar, grainy mustard and Splenda to make a vinegarette. Toss the veggies in the vinegarette and serve.

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