Directions

1. Cut each orange horizontally into ¼-inch thick slices. Slice the fennel bulb as thin as possible. Place orange slices and fennel in a shallow glass or plastic container.
2.  vinegar, orange juice concentrate, oregano and olive oil together and pour over the orange-fennel mixture. Refrigerate at least 30 minutes or up to 4 hours.
3. At serving time, place the mixed greens and spinach in a large salad bowl and drain the juice/dressing from the oranges and fennel onto the greens. Add pepper and mint and toss greens gently. Arrange greens on serving plate; place orange/fennel mixture on top.

Per serving: 98 calories, 2g fat, 0g sat fat, 16g carbohydrates,3g protein, 37mg sodium, 3g fiber, 110mg calcium