FENNEL, TOMATO, & CHICORY SALAD 

CHOP FINELY
– 1 head finocchio (fennel)
– 1 small head chicory
– 8-10 leaves of fresh sweet basil

QUARTER (or slice finely)
– 2 large, firm tomatoes

BLEND
– 6 Tbsp olive oil
– 2 Tbsp apple cider vinegar
– 1/2 tsp fresh ground rosemary
– 1 clove garlic

Put greens and tomatoes in mixing bowl.  Pour dressing on top, and toss thoroughly.  Serves 4.

This recipe can be found in Dr. Bernard Jensen’s Foods That Heal