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Radicchio and Fennel Salad with Orange Balsamic Vinaigrette
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Ingredients
Salad
- 3 oz fennel bulb, trimmed, cut into pieces that fit into feeder tube (reserve fronds to garnish)
- 2 oz red onion, cut into wedges (see Tip)
- 1 radicchio, cut into wedges
- ice cold water
- 2 oranges whole, peel and white pith removed
Orange Balsamic Vinaigrette
- 7 oz vegetable oil
- 3 oz orange juice
- 1 oz balsamic vinegar
- 1 oz honey
- ¼ tsp salt, to taste
- 1 pinch ground black pepper
- 8 oz feta cheese, crumbled
- ½ avocado, sliced
- Nutrition
- per 4 portions
- Calories
- 8578.2 kJ / 2050.2 kcal
- Protein
- 6.5 g
- Carbohydrates
- 84.9 g
- Fat
- 199.5 g
- Saturated fat
- 28.6 g
- Fiber
- 11.2 g
- Sodium
- 662.8 mg
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