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Fennel-Orange Lime Balm Salad 1 large fennel bulb 5 large oranges 2 1/2 tablespoons lemon juice 1/2 cup seedless grapes, halved 1 tablespoon chopped lime balm leaves Trim the top and bottom of fennel bulb. Quarter and slice bulb as thin as possible. Place fennel in medium bowl. Peel, seed and cut oranges into sections, then chop into smaller pieces. Add to the bowl. Stir in the grape halves and toss with lemon juice. Spirnkle with lime balm leaves. |