Spinach and Fennel Salad

Total Time
Prep 10 mins
Cook 0 mins

A salad for spinach and fennel lovers. Easy and simple.

Ingredients Nutrition


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

awesome flavors the oil and vinegar should be reversed in the amounts - other than that this was great

Ravenseyes June 30, 2008

Very nice salad! People loved it last night; exept the fact it has WAY TOO MUCH wine vinegar. I realized it before dressing the salad and added up quite a bit of honey (another 4 or 5 teaspoons) and still couple of people found it to be too strong for their taste. Otherwise very fresh and tasty! Tanks

*FULL BOAT* May 30, 2005

Put this recipe in your cookbooks then go out and find some fresh fennel. This is just a fantastic salad with all the components nicely balanced. My fennel bulb was fairly large and I found that one was sufficient. I used walnuts, and highly recommend that you lightly roast them before adding to the salad, as it brings out the richness of the nuts. I can't wait to make this for friends and family, knowing

Geema December 30, 2003