Fennel, Orange, and Roasted Pepper Salad Recipe

Serves: 6 Save

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

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