By Abigail Demiran

Fennel, Red Onion, Olive, Orange & Pistachio Salad

Ingredients

0 servings

4oranges

peeled and thinly sliced

1red onion

peeled and thinky sliced

2 tablespoonsred wine vinegar

6 tablespoonsolive oil

60gkalamata olives

or black

2fennel bulbs

small, tough parts trimmed and inner segments finely sliced

30gpistachio nuts

peeled and roughly chopped

mint

leaves ripped and roughly chopped or torn

salt

pepper

Instructions