Ingredients
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1 small orange, navel, segmented (see step 3)
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1 small red onion, halved, thinly sliced (about 1/3 cup)
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2 tablespoons white wine vinegar
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2 teaspoons olive oil
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1/2 teaspoon table salt
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1/4 teaspoon cumin seed
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1/4 teaspoon black pepper, freshly ground
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10 ounces fennel bulbs, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
Instructions
- Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
- Serve cold or at room temperature.
- How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.