Fennel Orange and Olive Salad

• 2 large oranges
• 1 large fennel bulb, trimmed and thinly sliced
• 12 cup sliced red onion
• 13 cup of fresh mint, torn
• 18 teaspoon sea salt
• 18 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 12 cup kalamata olive, quartered

1. Cut peel and pith from oranges.
2. Working over a large bowl to catch the juices, section the oranges.
3. Squeeze the membranes to release any remaining juice into the bowl.
4. To the oranges, add fennel, red onion, mint, salt, pepper and oil, gently tossing to combine.
5. Sprinkle with olives.

oranges, fennel bulb, red onion, mint, salt, cracked black pepper, olive oil, kalamata olive

Taken from www.food.com/recipe/fennel-orange-and-olive-salad-500548 (may not work)