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Sautéed Fennel & Red Onion With Arugula

217 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
122
FAT
30%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

2 cups loosely packed baby arugula

1/4 cup orange juice, preferably fresh

1 cup 1/8- to 1/4-inch-thick half-moon slices red onion

2-1/2 Tbs. olive oil

1 large clove garlic, minced

1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)

4 kalamata olives, pitted and coarsely chopped

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