1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb in half vertically, discarding the core. Cut each half crosswise into 1/4-inch-thick slices. Chop fennel fronds to measure 1 tablespoon. Stir together the fennel slices and remaining ingredients. Top the salad with fronds, and serve at room temperature or chilled.