Mediterranean Marinated Fennel, Carrot & Olive Salad

Serves 6 | Finish in 1 hour 30 minutes

Inspired by the traditional dishes of Greece, Crete, Southern Italy and other countries bordering the Mediterranean Sea, this life-long eating plan centers around an abundance of plant-based foods.


4 fennel bulbs sliced thinly 8 large carrots sliced thinly 1 pint grape tomatoes 1 red bell pepper cut into matchstick strips 1 cup pitted whole green olives 1 cup chopped kale 1 teaspoon Instantly Fresh Basil 1 teaspoon Instantly Fresh Thyme 2 teaspoon Instantly Fresh Parsley 4 ounces Litehouse Food’s Red Wine Olive Oil Vinaigrette


1.Add fennel, carrots, tomatoes, red peppers, olives and kale into a large, non-reactive bowl; toss together. 2.Sprinkle vegetables with basil, thyme and parsley; lightly toss. 3.Mix in Red Wine Olive Oil Vinaigrette and stir until vegetables are coated. 4.Cover and place in refrigerator for at least one hour, or overnight. 5.Serve as a side dish or on a bed of lettuce for a larger salad.

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