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Categories:Viewed: 79 - Published at: 8 years ago
Ingredients
- 4 large navel oranges, peeled, halved crosswise
- 1 fennel bulb, green stalks and feathery leaves removed
- 2 shallots, finely diced or thinly sliced
- 8 Kalamata olives, pitted, halved
- 3 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing
Method
- Quarter orange halves, then cut each quarter into thin slices, reserving any juice.
- Place orange slices and reserved juice in large serving bowl; set aside.
- Cut fennel lengthwise in half, then cut crosswise into thin slices.
- Add to oranges along with the shallots and olives.
- Add dressing just before serving; toss to coat.
