| 12 | 25 | 301 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 0 min | 3 |
| 2 medium | Orange |
| 1/2 cup sliced | Green olives (pitted) |
| 1/2 bulb(s) | Fennel (thinly sliced) |
| 4 cup | Arugula |
| 4 cup | Baby spinach |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 2 tbsp | Sherry vinegar (for dressing) |
| 2 tbsp | Red wine vinegar (for dressing) |
| 1 medium shallot(s) | Shallots (minced; for dressing) |
| 1 tsp | Orange peel (zest) (for dressing) |
| 1 tsp | Honey (for dressing) |
| 1/4 tsp | Salt and pepper (for dressing) |
Cut off rind and outer membrane of oranges.
Working over bowl, cut between membrane and pulp to release segments into bowl, reserving juice for another use.
Add olives and fennel.
Pour in vinaigrette; toss to coat. Let stand for 15 minutes.
Add arugula; toss to coat.
Sherry Vinaigrette: In bowl, whisk oil, vinegar, shallot, orange rind, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate until you are ready to use.
| Fruit | 0.7 |
| Vegetables | 4.1 |
