Spinach Fennel Salad - with Orange Vinaigrette
Created by Derf on August 31, 2013
- Servings: 2
- Prep Time: 10m
- Cook Time: 0m
- Recipe #10438
Ingredients
- 1 orange, whole, navel (segmented)
- 2 cups fresh spinach leaves
- 1/3 cup fennel bulb (thinly sliced)
- 8 ripe olives, black (pitted and sliced)
- 2 tablespoons oil (extra virgin olive oil)
- 1 teaspoon sherry vinegar
- Salt and freshly ground black pepper
How to Make
-
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.
Nutritional Facts
- 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