> 2 fennel bulbs
> 1/4 cup poppy seed dressing
> 3 navel oranges
> 1/4 small red onion, thinly sliced
> 1 (5 oz) pkg Nature's Promise® Spring Salad Mix
Remove stalks and fronds from the fennel bulbs; reserve fronds. Cut each bulb in half vertically. Using a mandoline or sharp knife, thinly shave the fennel. Transfer shaved fennel to a medium bowl. Add the dressing and toss to combine. Cover and let sit at room temperature 30 min. or up to 1 hour.
Meanwhile, trim the top and bottom from the oranges so they sit flat on the cutting board. Using a sharp knife, remove the peel and white pith, following the curve of the fruit. Cut oranges from end to end into ¼-inch-thick rounds. Place in a bowl; cover and refrigerate until ready for use.
In a large serving bowl, combine the salad mix and red onion. Add fennel and oranges and toss to combine. Season with salt and pepper. Finely chop 1 tbsp reserved fennel fronds and sprinkle over salad.