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Tri Colore Salad With Fennel Recipe

Nutrition per serving    (USDA % daily values)
CAL
176
FAT
33%
CHOL
0%
SOD
5%

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Ingredients for 8 servings

1/3 cup extra-virgin olive oil, eyeball it

1 large bulb fennel and a few fronds – fronds chopped, fennel cored and thinly sliced

1 small shallot, finely chopped

3 tablespoons red wine vinegar, eyeball it

2 hearts romaine, trimmed and chopped

2 radicchio, cored and sliced

2 bulbs endive, trimmed and sliced

1 navel orange

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