Fennel Orange Salad - cooking recipe

Ingredients

10 ounces fennel bulbs, stalks, fronds and outer leaves trimmed, thinly sliced (about 2 cups)
1 small orange, navel, segmented (see step 3)
1 small red onion, halved, thinly sliced (about 1/3 cup)
2 tablespoons white wine vinegar
2 teaspoons olive oil
1/2 teaspoon table salt
1/4 teaspoon cumin seed
1/4 teaspoon black pepper, freshly ground

Preparation

Toss all ingredients in a large bowl; cover and refrigerate for at least 2 hours or overnight.
Serve cold or at room temperature.
How to segment an orange (copy and paste in your browser window - http://www.weightwatchers.ca/util/art/index_art.aspx?tabnum=1&art_id=37881.