Ingredients

The following ingredients have 6 Servings
  • 1 pound mixed bell peppers, sliced
  • 1 fennel bulb, sliced thinly
  • 2 ounces onion, sliced thinly ((if using strong onion, see note)*)
  • 2 oz feta cheese crumbled
  • 1/2 tsp garlic, minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Champagne vinegar ((or rice wine vinegar))
  • 1/2 tsp Fines Herbs ((or your favorite herbs: basil, parsley, tarragon, dill))
  • 1/4 tsp salt
  • 1 pinch pepper

Instruction

  • *If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.
  • Slice the vegetables and add to a medium - large serving bowl.
  • Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
  • Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
  • Serves 6 at 4.4g net carbs per serving.
  • NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.