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Fennel & Orange Salad

4 cups thinly sliced fennel bulb (about 2 large bulbs)
1 ½ cups orange sections (about 3 oranges)
2 TBSP white wine vinegar
1 tsp poppy seeds
2 tsp olive oil
¼ tsp salt
¼ tsp pepper
¼ tsp cumin
1 garlic clove, minced
¼ cup crumbled goat cheese

1. Combine fennel and orange in a large bowl
2. Combine vinegar and next 6 ingredients (through garlic); stir well
3. Drizzle vinegar mixture over fennel mixture; toss
4. Sprinkle with cheese

Servings: 6
Calories: 70
Fat: 3g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g

fennel photo via flickr user quinn.anya

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Richter Reco


Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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