Crab & Avocado Salad with Orange, Fennel and Raspberry Vinaigrette

Ingredients

• 2 navel oranges, peeled and sliced crosswise 8-inch thick
• 1 medium bulb fennel, shaved
• 1 package (5 ounces) baby arugula
• 12 ounces refrigerated jumbo lump or canned crabmeat, drained and picked through
• 2 avocados, peeled, pitted and sliced
• ½ cup raspberry vinaigrette*
• ½ teaspoon fresh ground black pepper
• Microgreens for garnish (optional)
• *Check product label to verify gluten-free ingredients.