Spinach Salad with Fennel and Blood Oranges

Preparation

1. Step 1

   Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments. Place in a small bowl; set aside. Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt. Season with pepper; set aside.

   Step 2

   In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.

   Step 3

   In a large serving bowl, combine the fennel, mushrooms, onion, and spinach. Add the reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

2. Fit to eat recipe

   Step 4

   (Per serving)

   Step 5

   Calories: 142

   Step 6

   Fat: 3g

   Step 7

   Cholesterol: 4mg

   Step 8

   Carbohydrate: 26g

   Step 9

   Sodium: 468mg

   Step 10

   Protein: 7g

   Step 11

   Fiber: 7g