Fennel, Orange, and Parsley Salad

1. 1

   Trim the fennel bulbs.

2. 2

   Quarter, core, and thinly slice the bulbs crosswise.

3. 3

   Using a paring knife, remove the peel and pith from the oranges.

4. 4

   Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.

5. 5

   Add the fennel, parsley, olives, and olive oil; season with salt and pepper.

6. 6

   Gently toss, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.