Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons Sherry wine vinegar
- 8 ounces mixed baby greens
- 1/2 cup mixed pitted olives
- 1/2 fennel bulb, thinly sliced crosswise
Directions
- Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place baby greens, pitted olives, and thinly sliced fennel in large bowl. Add dressing; toss to coat. Season salad with salt and pepper and serve.
