Fennel, Blood Orange And Arugula Salad

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Nutrition per serving    (USDA % daily values)
CAL
459
FAT
103%
CHOL
6%
SOD
25%

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Ingredients for 2 servings

1 bulb fennel, thinly sliced

2 blood oranges, peeled and cut into supremes

1/2 cup good quality pitted green olives

3 cups (or large handfuls however you choose to measure) arugula, washed then dried

1/4 freshly shaved Parmesan cheese

4 tablespoons fresh chopped curly parsley

1/4 cup good quality extra virgin olive oil

juice of two large lemons – close to 1/4 of a cup

sea salt and fresh ground black pepper

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