Spinach, Fennel and Orange Salad

  • 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-- naval 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
-- Salt and freshly ground black pepper


  1. To make salad: Place all ingredients in a large mixing bowl.
  2. To make dressing: Whisk together all ingredients. Add to salad and toss well just before serving.

Nutritional Info *per serving

  • Calories 171
  • Fat 11g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 69mg
  • Carbohydrate 19g
  • Fiber 4g
  • Sugars 11g
  • Protein 2g