1/2 cup sliced fennel
1/8 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons chopped, fresh, flat-leaf parsley
2 tablespoons chopped basil
Peel the oranges and separate into sections. Remove seeds if necessary and chop into bite-sized pieces. Mix all the ingredients together.
Makes 2 servings.
— Recipe courtesy of Physicians Committee for Responsible Medicine's Food for Life program.
Orange and Fennel Salad