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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This wonderful, fresh, summery dish, is very easy to make. I'm relatively new to fennel, but this recipe definitely highlights the wonderful, licorice-y flavor and complements it well with the citrus. This would be a great choice to accompany a fish or chicken dish. Ingredients:
1 (10 ounce) bag baby spinach leaves |
2 oranges, peeled and sectioned |
1/2 large fennel bulb, thinly sliced |
1 teaspoon chopped fennel fronds |
1/4 cup toasted sliced almonds |
1 tablespoon chopped fresh mint |
3 tablespoons olive oil |
2 tablespoons orange juice |
1/2 teaspoon ground cumin |
1/2 teaspoon onion powder |
salt and pepper to taste |
Directions:
1. Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.
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