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Fennel and Orange Salad

Yield 6 servings (serving size: 1 cup)
Refreshing and full of vivid flavor, this salad is welcome on a fall or winter evening. Save the juice from the oranges as you chop them, and add it to the salad. Use crimson-fleshed blood oranges if you find them in your market.

Ingredients

  • 4 cups thinly sliced fennel bulb (about 1 small bulb)
  • 3 cups coarsely chopped navel orange sections (about 4 medium)
  • 2 tablespoons coarsely chopped pitted kalamata olives (about 7)
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Thyme sprigs (optional)

Nutrition Information

  • calories 92
  • caloriesfromfat 37 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 2.7 g
  • polyfat 0.4 g
  • protein 1.3 g
  • carbohydrate 14.9 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 190 mg
  • calcium 65 mg

How to Make It

  1. Combine all the ingredients except thyme sprigs; toss gently. Garnish with thyme sprigs, if desired.