Fennel, Orange and Olive Salad
Makes 6 side-dish servings
2 large oranges
1 large bulb fennel, halved lengthwise, cored and very thinly sliced crosswise
½ cup very thinly sliced red onion
⅓ cup packed fresh mint leaves, torn
⅛ tsp fine sea salt
⅛ tsp cracked black pepper
2 Tbsp extra-virgin olive oil
½ cup pitted brine-cured black olives (such as kalamata), quartered
Using a sharp knife, cut peel and pith from oranges. Working over a large bowl, cut between membranes to release segments. Squeeze the membranes to release any remaining juice into the bowl.
To the oranges, add fennel, onion, mint, salt, pepper and oil, gently tossing to combine. Sprinkle with olives.
Nutrition facts (per serving): calories 100, fat 6 g (sat. fat 1 g), cholesterol 0 mg, protein 1 g, carbohydrates 12 g, fiber 3 g, sodium 151 mg
Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.