Makes 6 to 8 servings
2 large fennel bulbs
2 ruby red grapefruits
3 bunches fresh arugula
1/2 cup (125 mL) Newman’s Own® Olive Oil & Vinegar Dressing
1/2 cup (125 mL) black olives, pitted
Cracked black pepper to taste
Ground sea salt to taste
1. TRIM and halve fennel bulbs. Cut paper thin with a sharp knife or mandolin.
2. PEEL grapefruit with paring knife, removing all peel, pith and membranes. Section with knife so that only the fleshy fruit remains.
3. STEM, wash and dry arugula.
4. IN a large bowl toss arugula with Newman’s Own® Olive Oil & Vinegar Dressing until coated and then add fennel, grapefruit and olives. Season with salt and pepper and toss again. Serve.
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