Fennel & Tomato Salad with Lemon Dressing

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoons freshly ground black pepper
• 1 teaspoon Splenda (that measures like sugar), optional
• 1 pound tomatoes
• 1 fennel bulb

Wisk together lemon juice, vinegar, olive oil, salt, pepper, and Splenda in a small bowl and set aside. Cut tomatoes into bite size pieces. Remove the top of the fennel bulb and trim off the bottom. Save some fronds for garnish. Cut down the center of the fennel bulb, remove outside layers if needed, and slice the bulb very thinly crosswise with a knife. Toss the tomatoes and fennel in a bowl with the lemon dressing. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve. Yields 6 servings.