- 3 large oranges
- 1 fennel bulb, thinly sliced
- 3 tablespoons berry vinaigrette
- 1/4 teaspoon kosher salt
- 4 cups spring mix salad blend
- 3 tablespoons slivered almonds
- Zest/grate orange peel (no white; 1 teaspoon).
- Peel oranges and cut into segments; squeeze membranes (or other orange) for juice (1/2 cup).
- Cut fennel in half lengthwise; slice fennel, white part only (2 cups).
- Combine all ingredients (except spring mix and almonds) in salad bowl.
- Add spring mix and toss to coat evenly; top with almonds and serve.