| 4 | cups | fennel bulb | thinly sliced |
| 1/2 | cup | watercress | leaves |
| 2 | each | oranges | peeled, sectioned |
| 1 | each | orange | juiced |
| 2 | tablespoons | rice vinegar |
Toss with juice of 1 orange and 2 TBSP rice vinegar.
Serve on lettuce or more watercress.
First published: 1996-01-27 last updated: 2012-03-01





