Remove the outer leaves of the fennel bulb for this salad. Save them for use in your homemade vegetable stocks.

Ingredients:
4 cups sliced fennel (2 to 3 bulbs)
2 oranges, sectioned
1/4 cup watercress leaves
Juice of 1 orange
4 teaspoons rice wine vinegar
2 teaspoons freshly chopped Italian parsley for garnish
Lettuce

Slice the fennel bulbs. Toss the orange sections with the fennel and watercress. Then season with the orange juice and rice wine vinegar. Garnish with parsley and place on a bed of lettuce.

Recipe makes 4 cups (4 servings) Watercress, Fennel and Orange Salad.

Nutrition information per serving (1 cup):
55 calories
0.3 grams total fat
trace saturated fat
0 milligrams cholesterol

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