Fennel Salad with Blood Oranges

2019-01-13
  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    266
  • Fat

    21 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    6 milligrams
  • Sodium

    221 milligrams
  • Carbohydrate

    18 grams
  • Fiber

    5 grams
  • Protein

    5 grams
  • Sugar

    10 grams

Ingredients

No Ingredients Found !

Method

Step 1

Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola. 

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