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Ingredients

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups packed baby arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, thinly sliced
1/3 cup sliced almonds, toasted

Description

Colorful And Crunchy, The Sweetness Of The Oranges In This Salad Is A Tasty Contrast To The Sharp Clean Flavor Of Fennel. Save Any Juice That Accumulates When You Slice The Oranges And Use It When Making The Dressing, If You Like.

Wholefoods