Fennel and Citrus Salad
Serves 4

1 head romaine lettuce, washed, spun dry and chopped
3 Navel oranges, peel and pith removed, and sliced in 1/2-inch slices
1 Oro Blanco grapefruit, peel and pith removed, separated into segments
1 fennel bulb, wispy ends removed, and thinly sliced
1/2 cup pitted Kalamata olives, sliced
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons orange juice
Salt and pepper

1. Arrange the romaine on a large serving platter. Top with the oranges, grapefruit, fennel, and olives.
2. Drizzle with the oil, vinegar and orange juice. Season with salt and pepper, and serve.

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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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