Orange, Arugula, And Kalamata Olive Salad - cooking recipe

Ingredients

2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 cups trimmed arugula (about 8 ounces)
2 cups thinly sliced fennel bulbs
3/4 cup vertically sliced red onion
12 sliced pitted kalamata olives
2 cups coarsely chopped orange sections (about 2 pounds)

Preparation

Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
Drizzle lemon mixture over arugula mixture; toss gently to coat.
Top with orange sections.