• 5 oz. Organic Spring Mix
  • 3/4 head of fennel, shaved or shinly sliced (use only white part)
  • 1-2 navel oranges, cut off peel, half and half again, slice into bite size pieces
  • 1 avocado, diced
  • 1 cup slice mushrooms (optional)
  • 2 T. grapeseed oil
  • 1 1/2 T seasoned rice vinegar

Combine greens, fennel, orange, avocado and mushrooms in large salad bowl. Whisk together the grapseedol and seasoned rice vinegar, add to salad and toss well. Serves 6-8.

Serve with Chilean Sea Bass or Chicken Cutlets aL’Orange accompanied by Orange Scented Rice. Yum!