INGREDIENTS

INSTRUCTIONS

Peel the oranges with a knife so as to remove all of the white pith.
With a sharp knife, cut along the membranes separating segments so as
to remove them (segments so removed are known as "supremes").  Wash the
fennel and remove green stalks and any bruised or discolored  outer
leaves. Slice cross-wise as thinly as possible. Use a mandoline  or
other slicing device if you have one.  Peel the onion and remove both
ends. Slice cross-wise as thinly as  possible. Again, use a mandoline
or other slicing device if you have  one. Combine orange supremes,
fennel and onion in a bowl and toss  with olive oil. Serve with freshly
grated pepper as is or atop a bed  of lettuce. For 4 to 6 people.  In
Italy Online - THE ORIGINAL MEDITERRANEAN DIET THE ORIGINAL
MEDITERRANEAN DIET. http://www.initaly.com/regions/classic/sims.htm
(4/30/97)  Notes: One of my favorite dishes which was likely eaten by
the Roman  legionnaires is orange and fennel salad, a combination of
orange  sections and slices of fennel bulbs with olive oil and pepper.
Both  oranges and fennel are sturdy and therefore relatively easy to
transport and both have a reasonably long shelf life. The combination
of the sweet orange and the licorice-like fennel is a different and
interesting flavor combination and is loaded with vitamins.  >Edited by
Pat Hanneman 98-Mar  Recipe by: ITALY ONLINE: CLASSICAL by Sims
Brannon, Los Angeles 97  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 69
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 235.1mg
Carbohydrates: 17.7g
Fiber: 3.1g
Sugar: 11.9g
Protein: 1.3g