Sheffield— I purchased gorgeous bag of sweet navel oranges at the supermarket and happened upon a lovely bulb of fennel, and voila! I decided to make my orange and fennel salad. It is crunchy, refreshing, and full of vitamin C and fiber. It is also simple to prepare and makes a lovely and interesting side dish.
Orange and Fennel Salad
1 fennel bulb, thinly sliced
2 oranges, peeled and cut up
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons dried cranberries
Mix up all ingredients in a bowl.
Refrigerate and serve cold.
