Fennel, Orange and Grape Salad

In the use-up-what’s-in-the-fridge mentality today we all ended up eating different things for dinner. Russ is always the best sport about taking the oldest leftovers for himself. Carter opts of Asian as is her constant preference and I look around at what I have to chose from the ready made dishes and decide to make something new.

Staring me in the face are two fennel bulbs that are in the use them or lose them category. So fennel it is. As a child I hated all things that had to do with anise or black licorice, but my grown up palette now loves fennel.

2 fennel bulbs sliced very thinly

2 oranges cut into segments

1 red onion thinly sliced

25 black seedless grapes – halved

2 T. red wine vinegar

1 T. limejuice

1 T. olive oil

4 packets of Splenda or 1 T. honey

Salt and pepper

Blue cheese crumbles to sprinkle on top

Mix the fennel, onion, grapes and oranges in a big bowl. Mix all the other ingredients, except the blue cheese, together and pour over the salad. Toss it up. Sprinkle the blue cheese on the individual servings just before eating.