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Orange and Fennel Salad from Palermo

Kaye Bailey submitted our 1st Place Winner in the 2008 Memorial Day Salad Recipe Contest. Food Editor Barbara Gibbons said, "I can't think of a more refreshing flavor than the combination of orange and fennel."

Ingredients:
1/2 red onion, thinly sliced
3 tablespoon extra-virgin olive oil
2 teaspoons fruity vinegar (I use pomegranite vinegar)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bulb fennel, trimmed (reserve fronds), halved lengthwise, and cut into thin crosswise slices
4 blood or navel oranges peeled and cut into 1/4-inch thick slices, then halved crosswise
1/4 cup coarsely chopped pitted black olives, such as kalamata

Directions:
Soak the onion in a small bowl of salted ice water for at least 30 minutes or up to 1 hour to remove some of the bite.

In a large bowl, combine the olive oil, vinegar, salt, and pepper. Whisk together until emulsified.

Coarsely chop the reserved fennel fronds. Add the oranges, fennel, fennel fronds, and olives to the dressing. Drain the onions and squeeze them dry. Add the onions to the bowl. Toss to thoroughly combine. Serve immediately.

Serves 6. Each serving provides 125 calories, 2g protein, 8g fat, 15g carbohydrate and 4g dietary fiber.

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