Orange and Fennel Salad

692_orange_fennel_salad

Course Salads

Ingredients in this Recipe

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

Recipe Preparation

See Full Recipe at Whole Foods Market

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