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
