SPINACH AND FENNEL SALAD
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
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.
BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach, fennel, and grapefruit in a large salad bowl.
- In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
- Pour the vinaigrette over the salad just before serving.
RADISH AND FENNEL SALAD
Steps:
- The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
- Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.
SPINACH, FENNEL AND FETA SALAD
Yield Serves 4
Number Of Ingredients 7
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
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
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
SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH SALAD
Light healthy and easy to make. Roasted fennel and spinach salad with a very light lemon mustard vinaigrette topped with roasted salmon. This is healthy and quick but a beautiful dish to serve for guests or just a nice dinner for you and your husband or significant other or just family. As you cook the salmon and fennel all in the oven, roast some simple new potatoes at the same time on the same pan and save clean up time. Drizzle the potatoes with olive oil, salt and pepper and you have an easy dinner side dish to go with the salad and salmon.
Provided by SarasotaCook
Categories Spinach
Time 35m
Yield 4 Fillets and Salad, 4 serving(s)
Number Of Ingredients 18
Steps:
- Vinaigrette -- Mix the white wine, olive oil, mustard, fresh dill, salt and pepper to taste.
- Salmon -- Remove and let set to take the chill off. Then drizzle with olive oil, salt and pepper. Nothing more. Top with 2 lemon slices per fillet and place on a sheet of foil or parchment paper on a baking sheet.
- Fennel -- On the same baking sheet, 1/2 we will be baking the salmon and the other half we will be baking the fennel. So add the fennel, lemon and drizzle with olive oil, salt and pepper and lightly toss.
- Bake -- In a 425 degree oven on the middle shelf, bake the salmon and the fennel for about 15-20 minutes. This will depend on the thickness of your fennel and salmon, but they take approximately the same time.
- The fennel should be lightly brown around the edges and the salmon done and flaky, but still a little moist. The salmon will cook a little more once removed, so don't over cook - 120 internal temp and then remove. You don't want it bright pink and translucent in the middle, but more opaque. The salmon may get done first, so just remove and set on a plate and cover with foil.
- Salad -- At this time, the fennel should be done. So, to a large bowl, add the baby spinach and the roasted fennel and squeeze 1/2 of the roasted lemon and add 1/2 of the vinaigrette (or you can go a bit less). You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where others like a bit more. Just use what you like.
- Note: if you like more lemon like me you can squeeze the other half of the lemon. Once roasted it gets very sweet and adds a great flavor, but I always tell people to squeeze 1/2 first. You can always add more, but you can take it away. I prefer to squeeze both half, but that is up to you.
- Plating -- Add a nice helping of the fennel spinach salad to the plate and top with one of the roasted salmon fillets. Top with a little of the vinaigrette over the salmon and garnish with the fresh dill (optional).
- Now my favorite is to serve this with some roasted potatoes. As you cook the salmon and fennel, you could also do some roasted new potatoes. Guess what ? No pans. Just a baking sheet with no clean up. My type of dinner. And that roasted lemon half if you don't use it on the salmon, you would squeeze that on the potatoes with salt and pepper which would be wonderful. ENJOY!
Nutrition Facts : Calories 596.7, Fat 31.7, SaturatedFat 4.6, Cholesterol 165.4, Sodium 302.4, Carbohydrate 12.5, Fiber 5.6, Sugar 0.1, Protein 66.1
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
SPINACH SALAD WITH SHRIMP, FENNEL AND BACON-BALSAMIC VINAIGRETTE
Categories Salad Shellfish Tomato Fourth of July Father's Day Backyard BBQ Dinner Lunch Shrimp Fennel Spinach Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix 6 tablespoons oil, fennel seeds and crushed red pepper in small bowl. Thread shrimp onto skewers. Place on rimmed baking sheet. Pour oil mixture over; turn to coat. Sprinkle with salt and pepper. Cover and refrigerate 30 minutes.
- Prepare barbecue (medium-high heat). Brush fennel wedges with 2 tablespoons oil. Sprinkle with salt and pepper. Grill fennel until golden, about 3 minutes per side. Transfer to large bowl. Grill shrimp until opaque in center, about 2 minutes per side. Transfer shrimp to plate; tent with foil.
- Add spinach and tomatoes to fennel. Toss with enough vinaigrette to coat. Divide salad among plates. Sprinkle with bacon reserved from vinaigrette. Remove shrimp from skewers and arrange around salad. Garnish with chopped fennel fronds.
SPINACH, FENNEL AND PORTOBELLO SALAD
Provided by Molly O'Neill
Categories lunch, weekday, salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
- To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
- Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
- Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
TANGY FENNEL & ROCKET SALAD
This crunchy salad tastes really fresh and light - try it with a simple roast
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Whisk together the lemon juice and oil, then season well. Just before serving, toss through the fennel, rocket, onion and lemon zest. Pile up in a serving platter and eat straight away.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
More about "spinach and fennel salad recipes"
SPINACH FENNEL SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Vegan Salad Dressing RecipesCalories 56 per servingTotal Time 20 mins
- Trim tops and bottoms off fennel bulbs and discard. Cut core out of fennel bulbs and discard. Cut bulbs into very thin bite-size strips (about 4 cups). In a medium bowl combine fennel strips and spinach.
- In a screw-top jar combine vinegar, oil, chives, and salt. Cover and shake well. Pour over spinach mixture and toss lightly to coat. Divide among six serving plates.
SPINACH AND FENNEL SALAD RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 4-6Total Time 1 hr 15 minsCategory Fennel
- Preheat the oven to 375°. In a large bowl, coat the bacon with the brown sugar and 1/2 teaspoon of pepper. Arrange the bacon in an even layer on a parchment paper–lined baking sheet. Top with another piece of parchment paper and another large baking sheet. Bake for about 25 minutes, until the bacon is lightly browned and the fat is rendered. Remove the top baking sheet and parchment paper. Bake the bacon for about 15 minutes longer, until well browned and nearly crisp. Using tongs, transfer the bacon to a rack to cool and crisp, then coarsely chop.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the fennel and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until just softened and lightly browned, about 4 minutes. Transfer to a plate and let cool.
- In a large serving bowl, whisk the mustard with the lemon juice and vinegar. Gradually whisk in the remaining 1/3 cup of oil until emulsified. Season the dressing with salt and pepper. Add the fennel, spinach and basil to the bowl and toss well. Season with salt and pepper and toss again. Sprinkle the feta and candied bacon on top and serve right away.
SPINACH AND FENNEL SALAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 4Calories 80 per serving
LAMB CHOPS WITH A SPINACH AND FENNEL SALAD AND LEMON DILL ...
From more.ctv.ca
FENNEL & SPINACH SALAD & SHRIMP & BALSAMIC VINAIGRETTE ...
From myrecipes.com
SPINACH, APPLE AND FENNEL SALAD - FOOD, FUN AND TRAVEL
From shepaused4thought.com
SPINACH AND FENNEL SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
SPINACH SALAD WITH FENNEL AND APPLES | COOK'S ILLUSTRATED
From cooksillustrated.com
FENNEL, STRAWBERRY AND SPINACH SALAD | SALAD RECIPES ...
From cookerybookplus.com
SPINACH, FENNEL AND MANGO SALAD RECIPE | DR. MCDOUGALL
From drmcdougall.com
SPINACH SALAD WITH ROASTED FENNEL RECIPE — THE MOM 100
From themom100.com
FENNEL, SPINACH AND MANCHEGO CHEESE SALAD - THE GLOBE AND MAIL
From theglobeandmail.com
10+ FENNEL SALAD RECIPES WITH LOTS OF FLAVOR | ALLRECIPES
From allrecipes.com
SPINACH AND FENNEL SALAD - MATHEOO.COM
From matheoo.com
WARM SPINACH AND ASPARAGUS SALAD WITH FENNEL VINAIGRETTE ...
From vegetariantimes.com
BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT ...
From kitcheninfinity.com
GRILLED PEACH AND SPINACH SALAD - FOOD HOME FLAVOR
From foodhomeflavor.com
SPINACH WITH LEEKS AND FENNEL - HUBPAGES
From discover.hubpages.com
TFSOS
From tfsos.info
SPINACH SALAD WITH ORANGE, FENNEL, AND BLACK OLIVES | FOOD ...
From foodchannel.com
SPINACH AND FENNEL RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPINACH SALAD RECIPES - FOOD & WINE
From foodandwine.com
NIGEL SLATER’S RECIPE FOR SPINACH, FENNEL AND PARMESAN ...
From theguardian.com
ARUGULA SPINACH AND FENNEL SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
SPINACH AND FENNEL SALAD - PREVENTION.COM
From prevention.com
SPINACH AND FENNEL FETTUCCINE W/ ROASTED TOMATOES
From veggiechick.com
ORANGE AND SPINACH SALAD - THERESCIPES.INFO
From therecipes.info
SPINACH, FENNEL, AND LENTIL SALAD RECIPE
From drbenkim.com
SPINACH AND FENNEL SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH AND FENNEL SALAD WITH CANDIED BACON | FENNEL SALAD ...
From pinterest.ca
SPINACH, FENNEL AND RED PEAR SALAD - RECIPES LIST
From recipes-list.com
SPINACH, FENNEL AND RED PEAR SALAD | RICARDO
From ricardocuisine.com
BEET, FENNEL AND SPINACH SALAD - WILLIAMS SONOMA
From williams-sonoma.com
PRAWN SALAD AND BAKED RICOTTA: RACHEL RODDY'S CHRISTMAS ...
From theguardian.com
SPINACH, APPLE AND FENNEL SALAD WITH ... - ANINAS RECIPES
From aninas-recipes.com
RECIPE: SPINACH AND ARUGULA SALAD WITH FENNEL AND CRISPY ...
From momitforward.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #salads #side-dishes #fruit #vegetables #easy #no-cook #potluck #diabetic #dinner-party #holiday-event #vegetarian #nuts #dietary #low-sodium #low-cholesterol #low-carb #healthy-2 #low-in-something #greens #spinach #taste-mood #savory #to-go #presentation #served-cold #technique
You'll also love