Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  finocchio -- (fennel)
  1                     sweet red pepper
  6                     black greek style olives -- (6 to 7)
  3        tablespoons  olive oil
  1           teaspoon  parsley
  2        tablespoons  wine vinegar
                        salt pepper

Preparation:

Cut off tops of fennel. Trim the base. Cut the base horizontally into the thinnest slices you can to produce 1/4" rings. Rinse well in cold water, then dry thoroughly. Remove all seeds from pepper and cut into strips 1" long by 1/4" wide. Pit olives and cut into thin wedges. Top with remaining ingredients and toss. Garnish with the parsley.

Nutritional Information:

395 Calories (kcal); 41g Total Fat; (89% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium