Fennel and spinach with an orange vinaigrette.
|1/2||red onions, finely chopped||80 g|
|1||fennels, thinly sliced||360 g|
|10 cups||baby spinach||160 g|
|20||black olives||8 tbsp|
|1/4 cup||orange juice||65 mL|
|1 1/2 tbsp||lemon, freshly squeezed||1/2 lemon|
|1/4 cup||extra virgin olive oil||65 mL|
|ground pepper to taste [optional]|
Before you start
A mandolin will make slicing easier.
- Finely chop the onion, then put it in a small bowl and cover it with water and a few drops of vinegar. Let it soak for 30 min (you may leave it up to overnight in the refrigerator). This makes the raw onion easier to digest and crispier.
- Prepare the fennel : Trim and discard the stalk and feathery leaves. Also discard any tough outer layers of the bulb, then thinly slice the fennel bulb crosswise using a mandolin. Put the slices in a salad bowl.
- Prepare the spinach and add it to the bowl. Stir in the olives.
- Pour the orange juice in a separate small bowl. Pour in the lemon juice and olive oil. Add salt and pepper to taste, then beat well using a fork, until the vinaigrette is emulsified. Pour it over the salad and toss well.
- Let stand 10 min before serving.
Nutrition Facts Table
per 1 Serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Vitamin B2, Vitamin B6
- Good source of :
- Iron, Magnesium, Manganese, Potassium, Vitamin C
- Excellent source of :
- Folacin, Vitamin A, Vitamin E, Vitamin K
- Free :
- Added Sugar
Top ReviewsView All Reviews
Kittykat1971november 26, 2010 | I would make this recipe again
Lovely fresh tasting and the fennel does NOT overpower which is good.