Pork, orange, and fennel salad | Recipes | WW USA

Ingredients

• Red wine vinegar 2 Tbsp
• Olive oil 2 tsp
• Water 2 tsp
• Kosher salt ¾ tsp
• Dried oregano ½ tsp
• Black pepper ¼ tsp
• Escarole 4 cup(s), lightly packed, thickly sliced
• Orange 2 medium, peeled and segmented
• Uncooked fennel bulb 1 item(s), small, very thinly sliced
• Red onion ½ medium, thinly sliced
• Olives 8 olive(s), medium, pitted, Kalamata variety, halved
• Cooked lean center loin pork rib chops ¾ pound(s), trimmed and thinly sliced