- Prep10 mins
- Servings6
- Ingredients12
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.
Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette
- Prep10 mins
- Servings6
- Ingredients12
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:
- calories170
- protein3g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates9g
- sugars5g
- fibre3g
- sodium239mg
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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
