Fennel, Spinach and Orange Salad

Everyone will love this crunchy sweet ’n savory salad tossed with tangy Kalamata olives and easy-from-scratch orange-dijon dressing!

2 large oranges

1 bulb fennel, about 1 lb., cored and thinly sliced, about 3 cups, reserving some fennel fronds

1 pkg. (5 oz.) baby spinach

1/3 cup thinly sliced red onion

1/4 cup pitted Kalamata olives

1 Tbs. Dijon mustard

1/4 tsp. salt

1/8 tsp. freshly ground pepper

3 Tbs. olive oil

Grate 1 tsp. zest from 1 orange into small bowl. Cut zested orange in half crosswise; reserve one orange half. From remaining orange half, squeeze 3 Tbs. juice into bowl with zest; reserve.

Peel remaining 1 1/2 oranges. Cut whole orange in half crosswise; cut all orange halves into 1/4"-thick slices. In large serving bowl, combine fennel, spinach, onion and olives with orange slices.

Chop enough fennel fronds to equal 1 Tbs. Add chopped fronds, salt and pepper to orange zest and juice mixture. Whisk in olive oil until blended. Drizzle mixture over salad; toss to coat.

Servings: 8 Calories: 95 Protein: 1 g. Fat: 6 g. (1 g. sat.) Chol.: 0 mg. Carbs.: 9 g. Sodium: 213 mg. Fiber: 3 g. Sugar: 6 g. Kitchen time: 20 minutes. Total time: 20 minutes.