INGREDIENTS
1 bag mixed salad greens (10-12 cups)
3 oranges, peeled and sectioned
1 head fennel, sliced thinly, reserve a few tops
1 bunch green onions, sliced
1/2 cup sweet peppers, sliced thinly
1 pound seafood, cooked and chilled

DIRECTIONS
Wash greens and tear into bite-sized pieces. Layer greens with orange sections on a large platter
or individual plates. Top with fennel, green onions and sweet peppers. Scatter chilled seafood
over all and top with a few fennel fronds. Serve immediately with Fresh Lemon Vinaigrette
or your favorite salad dressing on the side.

Copyright © 2009 Stefanie Samara Hamblen