Ingredients for Fennel Orange And Olive Salad
- Fennel Bulb
- 1 orange, thinly sliced
- Black Olives
- 2 tablespoons extra virgin olive oil
- 1/4 cup thinly sliced red onion
- Salt & Freshly Ground Black Pepper
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How to Make Fennel Orange And Olive Salad
- Thinly slice the fennel bulb, reserving the fronds.
- Thinly slice the orange. To prevent rolling, first slice off a small bit from the bottom of the orange to create a stable base.
- In a medium bowl, gently combine the sliced fennel and orange.
- Add the pitted and halved Kalamata olives, thinly sliced red onion, and reserved fennel fronds.
- Drizzle with 2 tablespoons of extra virgin olive oil.
- Season generously with salt and freshly ground black pepper.
- Toss gently to combine. Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
5g
Carbs
3g