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Fennel, Beet And Orange Salad With Olives

3 faves
Nutrition per serving    (USDA % daily values)
CAL
126
FAT
26%
CHOL
0%
SOD
6%

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Ingredients for 30 servings

12 medium beets, trimmed

2 tablespoons grated orange peel

1 tablespoon dijon mustard

1 tablespoon fennel seeds, crushed

1/3 cup balsamic vinegar

1 cup olive oil

6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise

12 large navel oranges

1 1/2 cups halved pitted kalamata olives

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