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Romaine, Red Pepper And Fennel Salad

Nutrition per serving    (USDA % daily values)
CAL
215
FAT
63%
CHOL
2%
SOD
7%

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Ingredients for 6 servings

1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar

2 garlic cloves, pressed

1 teaspoon dijon mustard

1/2 cup olive oil

8 cups bite-size pieces romaine lettuce

1 small fennel bulb, trimmed, sliced

1 small red bell pepper, sliced

1/4 cup grated parmesan cheese

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