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Fennel Recipes: Fennel, Orange and Olive Salad

Fennel and Orange Salad
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  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 0m
  • Ready In : 15m

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Orange, Olive and Fennel Salad

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  • 2 large oranges
  • 1 large bulb fennel, halved lengthwise, cored and very thinly sliced crosswise
  • 1/2 cup (125 mL) very thinly sliced red onion
  • 1/3 cup (75 mL) packed fresh mint leaves, torn
  • 1/8 teaspoon (0.5 mL) fine sea salt
  • 1/8 teaspoon (0.5 mL) cracked black pepper
  • 2 tablespoons (30 mL) extra virgin olive oil
  • 1/2 cup (125 mL) pitted brine-cured black olives (such as kalamata), quartered number walls homework help


  • To prepare the bulb for your fennel recipes, trim off the tough stalks from the top and the bottom root end before cutting the bulb in half. Chop any feathery fronds from the stalks and sprinkle on top of the salad with the olives, if desired. If the outer layers of the bulb are tough and stringy, you can discard them or peel off the outer layer with a sharp vegetable peeler.

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