---begin-tinykitchen---
Title: Fennel, Orange, and Black Olive Salad

2 - medium fennel bulbs, trimmed, cored, and coarsely shredded
2 - large navel oranges, peeled, cut into thin rounds
1/2 C pitted kalamata olves, coarsely chopped
5 T fresh orange juice
1 T fresh lemon juice
2 T olive oil
0 - salt and pepper to taste

Arrange the fennel, orange rounds, and olives in a shallow serving bowl. In a small bowl, whisk together the orange juice, lemon juice, oil, salt, and pepper until well blended. Add to the fennel mixture, tossing gently yet thoroughly to combine. Cover with plastic wrap and let stand for 20 minutes at room temperature to allow the flavors to blend. If desired, sprinkle with the fine fronds from the fennel to garnish.

From Mediterranean Vegan Kitchen
---end-tinykitchen---