Fennel, Orange And Olive Salad

Course : Salads
Serves: 6
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1 Large fennel (anise) bulb
2 Large navel oranges -- peeled and cut into this rounds
1/4 Cup fresh orange juice
1 Tablespoon lemon juice
1 Tablespoon extra virgin olive oil
1 teaspoon salt and freshly ground black pepper to
1/4 Cup shredded Gruyere or Swiss cheese
16 Large oil cured black olives

Preparation / Directions:

Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt and pepper and toss to mix. Arrange on a platter or individual salad plate and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives.


Nutritional Information:

47 Calories (kcal); 2g Total Fat; (41% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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