Spinach Fennel Salad - with Orange Vinaigrette
Recipe: #10438
August 31, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Snacks, Orange, Fennel, Spinach, Pacific Northwest, Pacific Rim, Brunch, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Romantic Dinner, St Patricks Day, Sunday Dinner Thanksgiving, Valentine's Day, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"Refreshing , fresh summer salad."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (676.4 g)
- Calories 275.5
- Total Fat - 14.4 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 86.8 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 4.8 g
- Sugars - 22.8 g
- Protein - 6.6 g
- Calcium - 104.8 mg
- Iron - 4.6 mg
- Vitamin C - 184.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Segment the orange, squeese juice from the membrane and reserve segments and juice separately. Combine spinach, fennel, olives and orange segments in a bowl. Whisk together oil, 2 teaspoons reserved juice and vinegar in a small bowl, season with salt and freshly ground pepper. toss salad with vinaigrette.
Tips
No special items needed.
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