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Shellfish, Fennel And White Bean Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
411
FAT
85%
CHOL
159%
SOD
47%

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Ingredients for 4 servings

1 tablespoon of red wine vinegar

Salt and pepper to taste

deveined

1/2 cup thinly sliced red onion

1/2 cup thinly sliced fennel

body sacs cut into 1/4-inch rings

2 teaspoons dijon mustard

6 tablespoons extra-virgin olive oil, or to taste

3 tablespoons minced fresh parsley, dill or chervil

2 tablespoons of fresh lemon juice

3/4 pound squid, cleaned, tentacles removed and

1 1/2 cups cooked cannellini beans

3/4 pound shrimp, (same size as squid) shelled and

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