Fennel And Orange Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
119
FAT
12%
CHOL
0%
SOD
4%

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Ingredients for 8 servings

1 tablespoon white-wine vinegar

2 tablespoons olive oil

Coarse salt and ground pepper

5 navel oranges

3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

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