Fennel and Spinach Salad

25 Reviews
88% would make this recipe again

Fennel and spinach with an orange vinaigrette.

This recipe is incompatible with your food profile

Soaking : 30 min Preparation : 15 min Standing : 10 min
190 calories/serving


1/2 red onions, finely chopped 80 g
1 fennels, thinly sliced 360 g
10 cups baby spinach 160 g
20 black olives 1/2 cup
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
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing easier.


  1. 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.
  2. 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.
  3. Prepare the spinach and add it to the bowl. Stir in the olives.
  4. 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.
  5. Let stand 10 min before serving.

Nutrition Facts Table

per 1 serving (150 g)


% Daily Value




17 g

27 %

Saturated 2.3 g
+ Trans 0 g

12 %


0 mg


270 mg

11 %


10 g

3 %


3 g

12 %


1 g

Net Carbs

7 g


2 g

Vitamin A

59 %

Vitamin C

38 %


7 %


15 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Manganese, Potassium, Vitamin C
Source of  :
Calcium, Copper, Fibre, Vitamin B2, Vitamin B6


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 3 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


25 Reviews (24 with rating only) 88% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
november 26, 2010 | I would make this recipe again

Lovely fresh tasting and the fennel does NOT overpower which is good.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.