Slice 2 or 3 fennel bulbs and put them in a bowl with
three peeled, seeded and sectioned oranges. Thinly
slice a sweet onion, separate the rings, and add them
to the bowl. Add a handful of thyme leaves stripped
form the stems. Make a vinaigrette of 5 tablespoons
(75 milliliters) olive oil and 1 to 2 tablespoons ( 15 to
20 milliliters) balsamic vinegar, season with salt and
pepper, and toss with the fennel and orange mixture.

2 fennel bulbs, sliced
3 oranges, peeled, seeded, and

Per Serving (excluding unknown
items): 248 Calories; 17g Fat
(59.6% calories from fat); 3g
Protein; 24g Carbohydrate; 7g
Dietary Fiber; 0mg Cholesterol;
62mg Sodium.  Exchanges: 1/2
Grain(Starch); 1/2 Vegetable; 1/2
Fruit; 3 1/2 Fat.

sectioned
1 sweet onion, thinly sliced,
separate rings

1 handful thyme, use the
leaves, remove stem

5 tablespoons olive oil
2 tablespoons basalmic

vinegar
salt and pepper, to taste