Asparagus, Spinach and Fennel Salad
Prep: 15 min
Cook: 13 min
Total: 28 min
Serves: 4
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Bright, crunchy, and full of green, this salad is spring on a plate. Tender-crisp asparagus meets a bed of fresh spinach and paper-thin slices of fennel that carry a subtle anise sweetness. Salting the fennel first draws out just enough bite so it mingles gently with the other vegetables. Toss it with your favorite dressing for a light lunch or an elegant side.
Ingredients
Ingredients
- 8 Oz Asparagus
- 6 Cups Spinach
- 1 Small Fennel Bulb
Directions
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.
Nutrition
Per serving · 4 servingsCalories
70
Fat
1 g
Saturated fat
0 g
Carbohydrates
12 g
Sugar
2 g
Fiber
4 g
Protein
5 g
Sodium
200 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 Oz Asparagus
- 6 Cups Spinach
- 1 Small Fennel Bulb
Directions
Directions
- Prepare dressing by whisking mayonnaise, vinegar, tarragon and garlic in a bowl.
- Slowly whisk in oil.
- Season well with salt and pepper.
Ingredients
Ingredients
- 2 Tbsp Mayonnaise
- 2 Tbsp Wine Vinegar
- 1 Tsp Tarragon Dried
- 1/4 Tsp Garlic
- 1/3 Cup Olive Oil
- - - Salt
- - - Black Pepper
