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Dinner Tonight: Fennel, Olive, And Citrus Salad

Nutrition per serving    (USDA % daily values)
CAL
160
FAT
45%
CHOL
0%
SOD
35%

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Ingredients for 4 servings

2 cups oil-cured olives, pitted

1 lemon, washing and sliced into tiny cubes (see below)

2 cups diced fennel bulb (1 large or 2 small bulbs)

2 tablespoons olive oil

Juice of an additional lemon

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