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 reactive bowl.
- Drizzle with olive oil and lemon juice.
- Toss gently and serve.