1 medium, about 1½ lbs, fennel bulb, thinly sliced
4 medium navel oranges, peeled and sliced
¼ cup thinly sliced red onion
¼ cup Kalamata olives, pitted
2 tsp olive oil
2 Tbsp fresh lemon juice
1.Combine fennel, oranges, red onion and olives. Drizzle with olive oil and lemon juice. Toss gently and serve.