Navel Orange and Fennel Salad

• 3 large navel oranges, peeled and sliced into rounds, then placed in a small bowl
• 1 medium fennel bulb, top stalk removed
• 1 small red onion, peeled and thinly sliced
• 2 cups arugula, washed and dried
• 1/2 cup sliced almonds
• 4 TB orange juice
• 1/3 cup tablespoons extra virgin olive oil
• salt and pepper

Drain off any juice from oranges to use for the dressing. Cut fennel bulb in half so it lies flat, and then very thinly slice into half moons. Toss with orange slices and red onion. Divide arugula on 4 salad plates and place mixture on top. Sprinkle with sliced almonds. In a small bowl, whisk together orange juice and olive oil. Season and pour over salads.

Nutritional info: Per serving (269g-wt.): 320 calories (210 from fat), 23g total fat, 3g saturated fat, 7g dietary fiber, 5g protein, 27g carbohydrate, 0mg cholesterol, 320mg sodium

from Whole Foods

Yield: 4 servings