If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

　　

Ingredients

serves 4

　　3 blood oranges

　　Juice of 1 lemon

　　2 tablespoons sherry vinegar

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　3 slices bacon

　　1 bulb fennel, very thinly sliced

　　16 cremini mushrooms, very thinly sliced

　　1 red onion, very thinly sliced

　　6 ounces baby spinach

　　

Step 1

Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments. Place in a small bowl; set aside. Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt. Season with pepper; set aside.

　　

Step 2

In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.

　　

Step 3

In a large serving bowl, combine the fennel, mushrooms, onion, and spinach. Add the reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 142

　　

Step 6

Fat: 3g

　　

Step 7

Cholesterol: 4mg

　　

Step 8

Carbohydrate: 26g

　　

Step 9

Sodium: 468mg

　　

Step 10

Protein: 7g

　　

Step 11

Fiber: 7g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.