Rachael Ray's Radicchio Salad with Oranges and Fennel

1. 1

   Using a small, sharp knife, peel the oranges, removing the bitter white pith.

2. 2

   Slice the oranges 1/4 inch thick.

3. 3

   In a very large bowl, combine the olive oil and vinegar and season with salt and pepper.

4. 4

   Add the sliced oranges, chopped romaine, shredded radicchio and sliced onion and fennel and toss well.

5. 5

   Serve the salad right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.