Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  minced shallots
  3        tablespoons  extra-light virgin olive oil
  1 1/2    tablespoons  fresh lemon juice
  2              large  oranges
  7               cups  arugula -- (abt. 10
                        -- bunches)trimmed
  1              large  fennel bulb -- quartered
                        -- lengthwise cored
                        -- thinly sliced
                        -- crosswise
  1              small  red onion -- thinly sliced

Preparation:

Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Cut all peel and pith from oranges. Using small sharp knife. Cut between mem- branes to release segments. Combine anugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste. Makes 6 servings.

Nutritional Information:

54 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 28mg Sodium