Spinach, Fennel and Orange Salad

Spinach, Fennel and Orange Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 to 8 servings


Spinach Salad:
1medium bulb fennel, core and fronds removed, bulb thinly sliced
1 (9-ounce) bag baby leaf spinach
1/4medium red onion, thinly sliced
3 navel oranges, peeled, sliced into wheels
1/2cup Sultana raisins
1/3cup pine nuts
Vinaigrette Dressing:
1/4cup extra-virgin olive oil
Juice of 1 lemon
2tablespoons chopped fresh dill
1/2teaspoon salt
Freshly ground black pepper


  1. To prepare salad, place all ingredients in a large mixing bowl.
  2. To prepare dressing, whisk together all ingredients. Add to salad and toss well just before serving.


Nutritional Info *per serving

  • Calories 224
  • Fat 15g
  • Cholesterol 0mg
  • Sodium 69mg
  • Carbohydrate 24g
  • Fiber 5g
  • Protein 4g
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