Serves: 4
Total Calories: 120

2 large navel oranges, peeled, pith removed, and cut into crosswise slices
1 medium fennel bulbs, trimmed and sliced very thin
1/2 red onion, very thinly sliced
12 imported black olives, such as oil-cured
3 tablespoons extra-virgin olive oil
salt to taste
2 tablespoons chopped fresh mint leaves

Arrange the orange slices alternately on a platter with the fennel. Scatter the onion and black olives over the top. Drizzle with olive oil and salt. Sprinkle with the mint. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 120
Calories from Fat: 90

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