Fennel and Orange Salad


  • 1 large fennel bulb, thinly sliced
  • 4 medium navel oranges, peeled and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Calamata olives pitted
  • 1 tbs extra virgin olive oil
  • 2 tbs fresh lemon juice
  • Combine fennel, oranges, red onion and olives in a non ┬áreactive bowl.
  • Drizzle with olive oil and lemon juice.
  • Toss gently and serve.

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