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Asparagus, Spinach and Fennel Salad

Ingredients

8 Oz Asparagus
1 Small Fennel Bulb
6 Cups Spinach

Directions

Cut fennel in half and remove core. Slice fennel thinly. Place in a bowl, sprinkle with salt and let sit 30 minutes.

Steam asparagus 10 -13 minutes or until tender crisp. Drain and refresh under cold water until cold. Cut stalks into 2 inch (5 cm) pieces.

Combine asparagus and spinach in a bowl.

Pat fennel dry and add to asparagus. Toss salad with dressing.

Creamy Tarragon Dressing

Ingredients

- - Black Pepper
1/4 Tsp Garlic
2 Tbsps Mayonnaise
1/3 Cup Olive Oil
- - Salt
1 Tsp Tarragon Dried
2 Tbsps Wine Vinegar

Directions

Prepare dressing by whisking mayonnaise, vinegar, tarragon and garlic in a bowl. Slowly whisk in oil. Season well with salt and pepper.

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