Tossed Salad With Shrimp And Fennel

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
345
FAT
45%
CHOL
29%
SOD
54%

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Ingredients for 10 servings

1/2 teaspoon salt

1/3 cup plus 1 teaspoon extra virgin olive oil

10 cups spring greens mix

Juice of 1 lemon

1/4 teaspoon pepper

1 pound shrimp, peeled, deveined and split lengthwise

2/3 cup vegetable broth

1/3 cup sherry wine vinegar

2 fennel bulbs, trimmed and thinly sliced, then blanched

4 shallots, finely chopped

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