2 large fennel bulbs
2 ruby red grapefruits
3 bunches of fresh arugula
½ cup black olives, pitted
½ cup Newman’s Own® Lite Balsamic Vinaigrette Dressing
Cracked Black Pepper to taste
Ground Sea Salt to taste
Trim and halve the fennel bulbs. Cut them paper thin with a sharp knife or mandolin.
Peel and section the grapefruit so that only the fleshy fruit remains.
Stem, wash and dry the arugula leaves. In a large bowl place the arugula and salad dressing.
Toss until coated and then add the fennel, grapefruit and olives. Pepper and salt and toss again.