Red Cabbage And Fennel Salad With Tarragon And Lemon Yoghurt

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What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
658
FAT
154%
CHOL
28%
SOD
18%

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Ingredients for 4 servings

1 cup (120 g) pecans

4 blood oranges

1 large bulb fennel

1⁄4 red cabbage, cored, leaves very finely sliced

200 g soft goat’s cheese

Sea salt and freshly ground black pepper

Small handful tarragon leaves, finely chopped

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Handful fresh mint leaves, finely chopped

1/3 cup (95 g) greek-style yoghurt

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