Fennel Salad

Part of this very simple recipe came to me via the Food Network, and I played around with it. It is difficult to be exact about the proportions, but what follows works well for me. Great with fish, chicken or pork.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  fennel
• 1  orange
• 1  tart apple
• 1  small red onion
• 2 -3  tablespoons  orange juice (frozen)
• 2  tablespoons canola oil
• 1  tablespoon lemon juice
•  salt and pepper (to taste)

Directions

1. Clean fennel root well, and slice about a cup off the bottom part, very, very thin.
2. Peel and section a large orange (or slice very thin).
3. Peel, core and slice one tart apple, again, very thin.
4. Peel and slice red onion to equal about a cup.
5. Mix everything together, gently, in a plastic bag (including the dressing ingredients), and turn into a serving bowl. Cover and chill well.
6. Keeps 2-3 days in the refrigerator.