- 1 large fennel bulb, trimmed and thinly sliced
- 2 medium oranges, peeled
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
- 2 tablespoons sweetened dried cranberries
Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.