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Tri Colore Salad With Fennel

Nutrition per serving    (USDA % daily values)
CAL
171
FAT
31%
CHOL
0%
SOD
5%

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Ingredients for 8 servings

2 bulbs endive, trimmed and sliced

2 hearts of romaine, trimmed and chopped

2 radicchio, cored and sliced

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

1 navel orange

1 small shallot, finely chopped

3 tablespoons red wine vinegar (eyeball it)

5 tablespoons extra virgin olive oil (EVOO)

Salt and pepper

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