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.