Baby Spinach, Fennel And Grapefruit Salad With Shallot Vinaigrette Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons olive oil

2 tablespoons chopped fresh parsley leaves

1/2 cup reduced-sodium vegetable or chicken broth

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1/4 cup finely minced shallots

1 fennel bulb, trimmed of any stalks or fronds and thinly sliced

4 cups baby spinach leaves

1 cup grapefruit sections

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