Tri colore salad with fennel

Try our refreshing Tri Colore Salad with crisp fennel for a burst of flavors. This vibrant combination of fresh greens is sure to tantalize your taste buds!

Ingredients:

• 2 bulbs endive, trimmed and sliced
• 2 hearts romaine, trimmed and chopped
• 2 radicchio, cored and sliced
• 1 large bulb fennel and a few fronds ? fronds chopped, fennel cored and thinly sliced
• 1 navel orange
• 1 small shallot, finely chopped
• 3 tablespoons red wine vinegar, eyeball it
• 1/3 cup extra-virgin olive oil, eyeball it

Instructions:

1. Mix together all the different types of lettuces in a big salad bowl. Put the fennel fronds in a little bowl. Grate the outside of the orange over the fronds and put in the shallot. Pour the vinegar over the shallots and allow it to sit for 10 minutes. Peel the orange and cut it into small pieces. Include the thinly sliced fennel and oranges to the salad. Blend the extra-virgin olive oil into the dressing until well combined. Pour the dressing over the salad, mix it well, and season with salt and pepper according to your taste.

Summary:

• Calories: 1018 kcal
• Fat: 75 g
• Protein: 18 g
• Carbs: 83 g
• Potassium: 4139 mg
• Magnesium: 202 mg