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Radicchio, Radish, and Fennel Salad

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“I think I clipped this from Vegetarian Times.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. salad: toast pine nuts in skillet over medium heath 5 minutes, or until golden brown. Transfer to plate to cool.
  2. Combine radicchio, radishes, fennel, and cucumber in large bowl.
  3. Dressing: puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth. Season with salt and pepper.
  4. Add dressing to salad; toss to coat, and garnish with toasted pine nuts.

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