Ingredients:
- Ingredients:
- 2 medium fennel bulbs, trimmed and thinly sliced( reserve fennel sprigs for garnish )
- 3 medium heads belgian endive, trimmed and separated into leaves
- 2 small oranges, peeled and sectioned, each section sliced in half
- 10 small italian black olives, pitted and halved
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 tbs. + 1 tsp. extra virgin olive oil
Instructions:
- In a large salad bowl, combine fennel, endive, oranges and olives.
- Sprinkle with salt and pepper, drizzle with oil and toss gently.
- Let stand 2 – 3 minutes to alow flavors to blend. Divide evenly
- among 4 salad plates, garnish with fennel spregs and serve.
- Calories per serving: 104, Fat: 6g, Cholesterol: 0, Sodium:303mg, Carbohydrate: 13g, Fiber: 4g
- Protein: 2g, Calcium: 85mg
