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Sicilian Fennel and Orange Salad with Red Onion and Mint
- 2 navel oranges or blood oranges
- 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
- 1/2 cup very thinly sliced red onion
- 16 small fresh mint leaves, torn in half
- 3 tablespoons extra-virgin olive oil
- 20 oil-cured black olives
Directions:View on Bon Appetit
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