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