Fennel and Spinach Salad

25 Reviews
88% would make this recipe again

Fennel and spinach with an orange vinaigrette.

Soaking : 30 min Preparation : 15 min Standing : 10 min
200 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 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
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 (170 g)


% Daily Value




17 g

27 %

Saturated 2.3 g
+ Trans 0 g

12 %


0 mg


270 mg

11 %


11 g

4 %


4 g

15 %


1 g

Net Carbs

7 g


2 g

Vitamin A

59 %

Vitamin C

41 %


8 %


16 %


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


25 Reviews (24 with rating only) 88% would make this recipe again
november 26, 2010 | I would make this recipe again

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

Useful 1

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.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.