Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
Place fennel slices and chopped parsley in a large bowl. Add olive oil and vinegar; season with salt and pepper. Toss to combine. Serve topped with orange segments.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (73%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 0mg||0 %|
|Sodium 156mg||5 %|
|Potassium 1050.9mg||28 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 15.9g|
|Protein 3.4g||5 %|
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Calories per serving: 341
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