Rachael Ray's Radicchio Salad With Oranges And Fennel

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2 large navel oranges

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground pepper

1 large romaine heart, coarsely chopped

1 small head of radicchio, finely shredded

1 small red onion, thinly sliced

1 medium fennel bulb, cored and thinly sliced lengthwise

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