Fennel Orange Salad

Makes 2 servings

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.