Spinach and Fennel Salad
"A salad for spinach and fennel lovers. Easy and simple."
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 9 ounces baby spinach leaves
- 2 fennel bulbs
- 1⁄4 lb chopped walnuts or 1/4 lb pecans
- 1⁄4 cup olive oil
- 1⁄2 cup wine vinegar
- 2 teaspoons French mustard
- 2 cloves garlic, crushed
- 2 teaspoons honey
- salt and pepper
directions
- Remove thick stalks from spinach and tear leaves into salad bowl.
- Trim leaves from fennel and reserve.
- Slice fennel bulb and add with nuts to the bowl.
- Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
- Just before serving, pour the dressing over the salad and toss well to coat.
- Garnish with fennel leaves.
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Reviews
-
awesome flavors the oil and vinegar should be reversed in the amounts - other than that this was great -
Very nice salad! People loved it last night; exept the fact it has WAY TOO MUCH wine vinegar. I realized it before dressing the salad and added up quite a bit of honey (another 4 or 5 teaspoons) and still couple of people found it to be too strong for their taste. Otherwise very fresh and tasty! Tanks -
Put this recipe in your cookbooks then go out and find some fresh fennel. This is just a fantastic salad with all the components nicely balanced. My fennel bulb was fairly large and I found that one was sufficient. I used walnuts, and highly recommend that you lightly roast them before adding to the salad, as it brings out the richness of the nuts. I can't wait to make this for friends and family, knowing
RECIPE SUBMITTED BY
Barb G.
Sonora, California
