Orange and Fennel Salad

I needed a simple complementary salad to go with my Grilled Orange Salmon the other night.  This one was perfect...a nice subtle anise flavor along with the orange, and then the sweetness of a few dried cranberries.  I served the salmon and salad with a steamed whole grain brown rice mixture.  A great dinner for another hot summer evening.  Recipe courtesy of Food Network.

ORANGE and FENNEL SALAD

1 fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled (you could easily substitute mandarin oranges)
1 Tbsp EVOO
1 Tbsp red wine vinegar
S&P to taste
2 Tbsp sweetened dried cranberries

Place the sliced fennel in a bowl.  Slice oranges to divide flesh sections and add to bowl.  Drizzle with olive oil, vinegar, and S&P.  Toss, top with dried cranberries.  Serve.