Ingredients

• 16 ounces (1 bag) arugula or mixed greens
• 2 blood, cars cara and/or navel oranges, peeled and sliced or sectioned
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds
• 1 shallot, thinly sliced
• 1 small fennel bulb, thinly sliced
• 1 tablespoon 2 blood, cara cara or navel orange juice
• 1 tablespoon sherry vinegar
• 3 tablespoons olive oil

Preparation

1. Place the greens in a large salad bowl. Top with the blood orange slices, pomegranate seeds, almonds, shallots and fennel.
2. In a small bowl, whisk together the blood orange juice, vinegar and olive oil. Pour over the salad and toss to combine.