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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette
Serves 6
You get the best of all worlds with this crispy fresh spring salad. Filled with goodness, containing crisp celery and fennel and fresh baby spinach, it’s chock full of healthy anticancer phytochemical compounds. Add a side of grilled salmon for a hit of beneficial omega-3s and protein.
Prep
10 min
Servings
6
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Ingredients
- 1 small shallot, peeled and finely minced
- 2 Tbsp (30 mL) fresh orange juice
- 1 Tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) kosher salt
- 1/4 tsp (1 mL) white pepper
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 large fennel bulb
- 3 cups (750 mL) baby spinach leaves, washed and spun dry
- 3 celery stalks, diagonally sliced into 1/4 inch (0.6 cm) slices
- 1 large, unpeeled Granny Smith apple
- 1/2 cup (125 mL) unblanched sliced almonds, toasted
Nutrition
Per serving:
- calories 170
- protein 3g
-
fat
14g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
9g
- sugars 5g
- fibre 3g
- sodium 239mg
Directions
01
Trim fennel bulb and cut in half lengthwise. Using mandoline or vegetable peeler, thinly slice fennel bulb and add to dressing, stirring to coat. Top with spinach and celery. Halve and core apple and thinly slice on mandoline. Add to salad. Gently toss together to evenly coat.
02
Divide salad evenly among 6 plates, top with toasted almonds, and serve. Salad is especially delicious with Carrot Bacon on top.
