DIRECTIONS

Stir together olive oil, lemon juice, honey, and salt in a large bowl. Add grapes, oranges, and fennel, and toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve immediately.

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1 teaspoon honey
Sea salt to taste
3 cups halved Grapes from California
3 fresh mandarin oranges, peeled and sectioned
1/2 cup very thin slivers fennel
4 cups baby arugula
1/3 cup roasted salted pistachio kernels

DIRECTIONS

Stir together olive oil, lemon juice, honey, and salt in a large bowl. Add grapes, oranges, and fennel, and toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve immediately.

Notes

This recipe supports heart, brain, and immune health.

This is a vegetarian, low-sodium, dairy-free, gluten-free, and clean-eating recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 240 Calories; Protein 4 g; Carbohydrate 33 g; Fat 12 g (45% Calories from Fat); Saturated Fat 1.5 g (6% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 60 mg; Fiber 4 g.