Orange-Nectarine Salad with Asparagus and Fennel

• 3 qt. arugula
• 1-1/2 gal. radicchio leaves, chiffonade
• 2-1/4 cups fennel, thinly sliced
• 120 each asparagus spears, trimmed, blanched and cut into 1-1/2-inch lengths
• - jicama, peeled, julienne cut
• 2-1/4 cups red onions, small dice
• 6 each nectarines, thinly sliced
• 2-1/4 cups KRAFT Strawberry Balsamic Vinaigrette
• to taste salt and pepper
• 2-1/4 cups strawberries, medium dice Safeway 1 lb For $3.99 thru 02/09
• 1-1/2 cups crumbled goat cheese Target 2 For $5.00 thru 02/06
• 6 each large navel oranges, peeled, each cut into 8 thin slices Safeway 1 lb For $0.79 thru 02/09

1. Combine first 7 ingredients in large bowl.
2. Add dressing; toss to coat.
3. Season with salt and pepper.
4. For each serving: Place 2 cups salad on serving plate; top with 1-1/2 Tbsp.
5. strawberries and 1 Tbsp.
6. cheese.
7. Place 2 orange slices on side of salad.

arugula, radicchio, fennel, lengths, jicama, red onions, nectarines, vinaigrette, salt, strawberries, goat cheese, oranges

Taken from www.kraftrecipes.com/recipes/orange-nectarine-salad-asparagus-fennel-113562.aspx (may not work)