Spinachandfennelsalad Recipes

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SPINACH, FENNEL AND FETA SALAD



Spinach, Fennel and Feta Salad image

Yield Serves 4

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 large shallot, minced
1 6-ounce package baby spinach leaves
1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 bunch radishes, sliced
3/4 cup crumbled feta cheese

Steps:

  • Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
  • Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

FENNEL SPINACH SAUTE



Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SPINACH AND FENNEL SALAD



Spinach and Fennel Salad image

Make and share this Spinach and Fennel Salad recipe from Food.com.

Provided by Barb G.

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

9 ounces baby spinach leaves
2 fennel bulbs
1/4 lb chopped walnuts or 1/4 lb pecans
1/4 cup olive oil
1/2 cup wine vinegar
2 teaspoons French mustard
2 cloves garlic, crushed
2 teaspoons honey
salt and pepper

Steps:

  • Remove thick stalks from spinach and tear leaves into salad bowl.
  • Trim leaves from fennel and reserve.
  • Slice fennel bulb and add with nuts to the bowl.
  • Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
  • Just before serving, pour the dressing over the salad and toss well to coat.
  • Garnish with fennel leaves.

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