• 4 oranges
  • 2 large fennel bulbs
  • 3 cups arugula
  • 2 tablespoons honey
  • 4 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • ¼ teaspoon salt
  • Pepper
  • 1 cup frozen Wild Blueberries, partially thawed

Peel the oranges so that the pith is completely removed. Use a sharp paring knife to detach the membranes between the orange wedges. Squeeze juice from the remains.

Rinse fennel. Cut top so bulb remains. Cut out each wedge-shaped tuber and finely slice it.

Combine orange juice, honey, vinegar and oil. Season with salt and pepper. Pour over fennel and orange mixture.

To serve, place arugula on plates, divide fennel salad mixture evenly over arugula. Sprinkle with Wild Blueberries. Serves 6.


Calories 180, Protein 2 g, Carbohydrates 25 g, Total Fat 10 g, Saturated Fat 1.5 g, Sodium 140 mg, Fiber 6 g, Cholesterol 0