Fennel Orange Salad

Makes 2 servings

POINTS® value | 2 per serving

Ingredients

• One 10-oz fennel bulb, stalks, fronds and outer leaves trimmed, then thinly sliced (about 2 cups)
• 1/2 cup canned mandarin orange sections packed in juice, drained
• 1 small red onion, halved and thinly sliced (about 1/3 cup)
• 2 Tbsp white wine vinegar
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp ground black pepper

Instructions

• Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight. Serve cold or at room temperature.
  
  Serving size: 1 1/2 cups.