3 medium fennel bulbs with stalks (about 4 pounds)
2 cups orange sections (about 2 large oranges)
1/2 cup coarsely chopped pitted green olives
How to Make It
Combine the first 7 ingredients in a large bowl.
Trim tough outer leaves from fennel; mince feathery fronds to measure 1 cup. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice bulbs. Add fronds, fennel slices, and orange sections to bowl; toss gently to combine. Sprinkle with olives.
Great summer salad. Very finely cut white cabbage lightens up the taste even more. In dressing if not using Sherry vinegar, use white wine vinegar and add a teaspoon of raw sugar. Olives and oranges are a real surprise.
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