• 1 fennel bulb, sliced thin
• 2 cups thinly sliced Brussels sprouts
• 1 cup cubed white cheddar
• 1/2 cup halved black olives
• 10 pepperoncini peppers, sliced thin
• 1/2 cup Thinly sliced red onion
• 2 cups packed arugula
• 1 398ml / 14oz can cannellini beans, drained or rinsed
• 1/2 cup Sante Nuts Sweet & Spicy Pecans
• 1/2 cup Sante Nuts Garlic Almonds

Greek Dressing

• 1/2 cup olive oil
• 1/2 tbsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp ground pepper
• juice of 1 lemon (about 2 tbsp - 1/4 cup lemon juice)
• 1/2 tbsp red wine vinegar
• 2 garlic cloves, pressed