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Fennel, Escarole, And Radish Salad

Nutrition per serving    (USDA % daily values)
CAL
93
FAT
12%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

1 head escarole, cut crosswise into 2-inch-wide ribbons

1 bunch small or medium radishes, thinly sliced

1 fennel bulb, thinly sliced crosswise, fronds reserved

1 tablespoon extra-virgin olive oil

2 teaspoons champagne vinegar

Coarse salt and freshly ground pepper

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