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Fennel & Blood Orange Salad With Pistachios

Nutrition per serving    (USDA % daily values)
CAL
152
FAT
16%
CHOL
0%
SOD
7%

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Ingredients for 4 servings

2 large fennel bulbs, trimmed, quartered, cored and thinly sliced

2 medium blood oranges

1 T extra-virgin olive oil

1 T white wine or champagne vinegar

0 salt and freshly ground black pepper, to taste

0.25 c pistachios, lightly toasted

1 t fennel fronds, feather parts only, minced

1 small jicama, peeld and cut into matchsticks

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