Greek Salad with Fennel, Pear, and Pine Nuts
Serves 6 / Combine lettuces and fennel in a salad bowl, cover with damp paper towels, and refrigerate up to three
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh orange juice
- Freshly ground black pepper, to taste
- 3 cups torn romaine hearts
- 2 cups torn butter lettuce
- 1 small fennel bulb, trimmed and thinly sliced
- 2 medium red pears, cored and thinly sliced
- ¼ cup pine nuts, toasted
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