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Citrus and Fennel Salad

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"Quick delicious salad. Citrus basically dresses itself. You can serve immediately or refrigerate to let flavors come together before serving."
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Ingredients

30 m servings 119
Original recipe yields 4 servings

Directions

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  1. Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit, and tangerine.
  2. Gently toss oranges, grapefruit, tangerine, fennel, and onion together. Add mint, vinegar, and salt; toss gently.

Footnotes

  • Cook's Note:
  • Top with toasted pine nuts or walnuts if desired.

Nutrition Facts


Per Serving: 119 calories; 0.3 29.4 2.6 0 322 Full nutrition

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