Fennel, Orange & Olive Salad

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Cooking With My Kid
Nutrition per serving    (USDA % daily values)
CAL
113
FAT
19%
CHOL
0%
SOD
2%

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Ingredients for 4 servings

5 tsp extra virgin olive oil

4 tsp fresh lemon juice

2 x oranges, peeled and cut into 1/2 inch pieces

1 fennel bulb, tops discarded, halved + sliced thinfennel bulb, tops discarded, halved + sliced thinfennel bulb, tops discarded, halved + sliced thin x fennel bulb, tops discarded, halved + sliced thin

1/4 x pitted black olives, sliced

3 tbsp fresh mint, minced

salt and pepper

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