Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
16 servings (serving size: 3/4 cup)

Use a mandoline to cut the fennel into thin, uniform slices.

How to Make It

Step 1

Combine the first 7 ingredients in a large bowl.

Step 2

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.

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Ratings & Reviews

Easy summer slaw

noelgs4
June 05, 2016
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.