1 fennel bulb

1 pound tomatoes

handful of bean sprouts (optional)

3 tablespoons – 1/2 cup Bartenura Olive Oil (I like less oil)

2 tablespoons lemon juice

1/2 teaspoon sugar or Health Garden Xylitol (optional)

1/4 – 1/2 teaspoon salt or herbamare

2 tablespoons parsley

1 teaspoon dill

1 teaspoon oregano