A variety of textures and the pairing of seasonal fruits and nuts are why this salad proves to be one of everyone's favorites, time and again!

Ingredients:

• 3 large naval oranges
• 1 7-ounce bag arugula or baby spinach
• 1/4 cup sliced almonds
• 1/3 cup pomegranate seeds

Directions:

1. Slice skin and white pith off two oranges. Cut out segments.
2. Divide greens, orange segments, almonds, and pomegranate seeds among four salad plates.
3. Juice remaining orange and drizzle each salad with orange juice.
4. Serve immediately.

Makes 6-8 servings.