Fennel and Orange Salad

 

1 fennel bulb, remove fronds, bulb cut in half, sliced thinly

 

4 oranges, cut into sections

 

½ cup chopped pecans

 

Zest of 1 orange

 

Olive oil – drizzle

 

1 Tbsp. white wine vinegar

 

Salt to taste

 

Serve with roasted vegetables and rice for a delicious vegetarian cuisine or a small portion of grilled fish or chicken.

 

Jenn Pike
Written by Jenn Pike
Jenn is a best selling author ~ The Simplicity Project, Holistic Lifestyle & Media Expert. Yogi. Mom. Wife. On a mission to educate the masses.