This salad is suggested to go with Ricotta Spinach Pasta it is from Cooking Light as well. For once, I actually followed the suggested pairing. It's a nice change but still simple and easy enough to pull together in 5 minutes. It could be a nice summery accompanyment to pretty much any main course.
1-2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 1/2 tsp honey
1/4 tsp pepper
1/8 tsp salt
4 cups lettuce
1 cup orange sections
1 ounce oil cured olive halves
1/2 cup sliced fennel bulb ( I omitted since I didn't have any)
Combine first 5 ingredients in a large bowl. Add remaining ingredients, toss gently.
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