1 fennel bulb, trimmed and diced1 (10 ounce) can mandarin orange segments2 tablespoons olive oil2 tablespoons white wine vinegarsalt and ground black pepper to tasteCombine the fennel and mandarin oranges with a tablespoon of the juice from the canned oranges in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes before serving.
Amount Per Serving Calories: 208 | Total Fat: 13.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 2
Amount Per Serving
Calories: 208
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 264mg
Total Carbs: 22.1g
Dietary Fiber: 4.6g
Protein: 2.4g
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