Arugula, Fennel & Orange Salad

Yield
2-3 servings.

Ingredients

• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon aged balsamic vinegar
• Salt and pepper to taste
• 1 (5 oz.) package Olivia’s Organics Baby Arugula
• 1 fennel bulb – sliced very thin
• 1/2 red onion – sliced very thin

Instructions

1. In a large bowl, whisk together the lemon juice, olive oil, balsamic vinegar, salt and pepper.
2. Arrange the arugula, fennel, orange, and red onion on a platter and drizzle with dressing. Serve immediately.