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Fennel and Orange Salad
1 bulb fennel, trimmed and sliced
2 large oranges, sliced into rounds
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon poppy seeds
salt to taste
2 bunches arugula - rinsed, dried and chopped
Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.
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