Roman Orange and Fennel Salad

• 1 large fennel bulb, trimmed and thinly sliced
• 2 oranges, seedless medium peeled
• 12 cup black olives (oil cured)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt and pepper

1. Place the sliced fennel in a salad bowl.
2. Slice oranges to divide flesh sections and add to bowl.
3. Add olives.
4. Drizzle with olive oil, red wine vinegar, and salt and pepper.
5. Toss, top with sweetened cranberries and serve.

fennel bulb, oranges, black olives, olive oil, red wine vinegar, salt

Taken from www.food.com/recipe/roman-orange-and-fennel-salad-405561 (may not work)