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Fennel and Orange Salad
- 1 bulb fennel, trimmed and sliced
- 2 large oranges, sliced into rounds
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon poppy seeds
- salt to taste
- 2 bunches arugula - rinsed, dried and chopped
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 4.7g|
|Saturated Fat 0.6g|
|Total Carbohydrate 20.2g|
|Dietary Fiber 6.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|