Ingredients for Spinach And Fennel Salad
- Baby Spinach Leaves
- Fennel Bulbs
- Walnuts
- 2 tablespoons olive oil
- Wine Vinegar
- French Mustard
- Garlic
- Honey
- Salt And Pepper
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How to Make Spinach And Fennel Salad
- Wash and thoroughly dry 5 oz (140g) of fresh spinach. Remove any thick stems and tear the leaves into bite-sized pieces. Place in a large salad bowl.
- Trim the fronds from 1 medium fennel bulb (about 8 oz/225g) and reserve for garnish. Thinly slice the fennel bulb.
- Add the sliced fennel and 1/4 cup (30g) of toasted walnuts or pecans to the bowl of spinach.
- In a small jar with a tight-fitting lid, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Just before serving, pour the dressing over the salad and toss gently to coat.
- Garnish with the reserved fennel fronds.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
15g
Fat
18g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Salads Side Dishes Fruit Vegetables Easy No Cook Potluck Diabetic Dinner Party Holiday Event Vegetarian Nuts Dietary Low Sodium Low Cholesterol Low Carb Healthy 2 Low In Something Greens Spinach Taste Mood Savory To Go Presentation Served Cold Technique
