Fennel, Feta, and Kalamata Coleslaw

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound fennel bulb with stalks
• 0.5 cup feta cheese with basil and sun-dried tomatoes reduced-fat
• 2 tablespoons parsley fresh chopped
• 6  kalamata olives pitted halved
• 0.3 cup onion red thinly sliced
• 0.1 teaspoon salt 
• 1 tablespoon balsamic vinegar white

Equipment

• bowl

Directions

1. Trim tough outer leaves from fennel; chop feathery fronds to measure 1 tablespoon.
2. Remove and discard stalks.
3. Cut bulb lengthwise into thin slices; cut slices into thin strips.
4. Place fennel bulb strips and 1 tablespoon chopped fronds in a medium bowl; add feta cheese and remaining ingredients. Toss well.