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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Refreshing and full of vivid flavor, this salad is welcome on a fall or winter evening. Save the juice from the oranges as you chop them, and add it to the salad. Use crimson-fleshed blood oranges if you find them in your market. Ingredients:
4 cups thinly sliced fennel bulb (about 1 small bulb) |
3 cups coarsely chopped navel orange sections (about 4 medium) |
2 tablespoons coarsely chopped pitted kalamata olives (about 7) |
1 tablespoon extravirgin olive oil |
1/2 teaspoon chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
thyme sprigs (optional) |
Directions:
1. Combine all the ingredients except thyme sprigs; toss gently. Garnish with thyme sprigs, if desired.
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