Recipe of the Month: Shaved Fennel Salad with Orange and Olive

November 2017

Ingredients

  • 2 large navel oranges, peeled and sectioned
  • 1 large fennel bulb, thinly sliced
  • 14 pitted Kalamata olives, coarsely chopped
  • 1 small shallot, very thinly sliced (optional)
  • Freshly ground black pepper, to taste
  • Chopped fennel fronds

Preparation
  • Peel and cut out orange sections over a bowl, 
    reserving juices. 
  • Shave fennel bulb on a mandolin or hand slicer, or slice thinly.
  • If using shallot, slice thinly.
  • Toss all ingredients together in bowl with juices and pepper. 
  • Garnish with fennel fronds, if desired.

Nutritional Information
  • Calories: 265
  • Carbs: 42 g
  • Fat: 10 g
  • Protein: 3 g
  • Sodium: 572 mg
  • Sugar: 29g