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Fennel, Orange, And Olive Salad

Nutrition per serving    (USDA % daily values)
CAL
340
FAT
44%
CHOL
0%
SOD
25%

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Ingredients for 4 servings

2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds

3 navel oranges

3/4 cup pitted kalamata olives, halved

1 tablespoon sherry-wine vinegar

1 teaspoon shallot, minced

3 tablespoons extra-virgin olive oil

Pinch of coarse salt

Pinch of freshly ground pepper

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