Salads recipes

Course : Salads
Serves: 1

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Ingredients:

3 cups fennel -- thinly, up to 4 sliced or anise bulb -- use inside part of the bulb

1/2 cup or so watercress leaves

2 medium oranges -- peeled and sectioned

1 medium orange -- juiced

2 tablespoons rice vinegar

Toss with juice of 1 orange and 2 TBSP rice vinegar. Serve on lettuce or more watercress.