Fennel, Sliced Orange and Olive Salad
Almost any tasty olive is great in this salad!
- Two fennel bulbs cored and thinly sliced using a mandolin
- Juice of one medium lemon
- Two oranges peeled and thinly sliced
- 15 Black Gaeta olives or other tasty olives pitted
- 60 milliliters Olive oil
- Salt to taste
Place the fennel in a bowl and toss well with the lemon juice. That will keep the fennel from turning brown.
Peel the oranges using a sharp knife, making sure all the white pith is removed.
Cut the oranges in half, then slice each half into 1/2 centimeter (1/4 inch) wide slices.
Toss the oranges, fennel and olives together with the olive oil.
Place in a serving bowl, salt to taste and serve.
Serving: 75g | Calories: 154kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Calcium: 8mg | Iron: 1mg