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Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesan Recipe

Nutrition per serving    (USDA % daily values)
CAL
239
FAT
52%
CHOL
0%
SOD
33%

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Ingredients for 4 servings

3 navel oranges, peeled

20 oil-cured black olives

1/2 teaspoon salt

2 cups baby spinach, stems removed, rinsed well and patted dry

1/4 teaspoon freshly ground black pepper

2 ounces Parmesan, thinly shaved with a vegetable peeler

1 large bulb fennel, core and stems removed, fronds reserved

2 tablespoons minced shallots

1/4 cup extra virgin olive oil

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