Best 4 Spinach And Fennel Salad Recipes

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In this culinary journey, we present a refreshing and flavorful Spinach and Fennel Salad, a perfect harmony of crisp textures and zesty flavors. This vibrant salad features baby spinach, the tender leaves offering a mild yet earthy base. Thinly sliced fennel adds a distinctive anise flavor, while juicy oranges provide a burst of citrusy sweetness. Topped with toasted walnuts for a nutty crunch and crumbled goat cheese for a creamy tang, this salad is a delightful symphony of tastes.

Accompanying this main recipe, we have compiled a collection of equally enticing variations. For a vegan delight, try the Spinach and Fennel Salad with Avocado and Quinoa, where creamy avocado and protein-packed quinoa take center stage. If you prefer a heartier option, indulge in the Spinach, Fennel, and Salmon Salad, where succulent pieces of salmon add a touch of luxury.

Craving a warm and comforting meal? Our Spinach and Fennel Soup with Crispy Garlic Croutons is the perfect choice. This creamy and flavorful soup is packed with spinach, fennel, and a hint of nutmeg, served with crispy garlic croutons for an extra burst of flavor.

Those looking for a quick and easy side dish will appreciate the Sautéed Spinach and Fennel. With just a few simple ingredients and minimal cooking time, this sautéed medley is a healthy and delicious addition to any meal.

And for a refreshing beverage to complement your meal, try the Fennel and Orange Agua Fresca. This vibrant drink combines the aromatic flavors of fennel and orange, creating a thirst-quenching and revitalizing beverage.

Here are our top 4 tried and tested recipes!

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.

SPINACH SALAD WITH SHRIMP, FENNEL AND BACON-BALSAMIC VINAIGRETTE



Spinach Salad with Shrimp, Fennel and Bacon-Balsamic Vinaigrette image

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

8 tablespoons olive oil
1 tablespoon fennel seeds, crushed
1 teaspoon dried crushed red pepper
1 3/4 pounds uncooked large shrimp, peeled, deveined
12 bamboo skewers, soaked 30 minutes in water
2 fennel bulbs (about 12 ounces total), fronds chopped, bulbs cut into 1/3-inch-thick wedges
2 6-ounce packages baby spinach leaves
2 cups chopped seeded peeled tomatoes
Bacon-Balsamic Vinaigrette

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.

BABY SPINACH,FENNEL AND GRAPEFRUIT SALAD



BABY SPINACH,FENNEL AND GRAPEFRUIT SALAD image

Categories     Salad     Vegetable

Yield 6-8 servings

Number Of Ingredients 12

2 c baby spinach leaves
2 c arugula
1 fennel bulb
1 c grapefurit sections-try to use 1 pink and one red grapefruit for nice color
1/4c minced shallots or chive blossoms.
2 tbs minced fresh parsley leaves
2 tbs olive oil
1 tbs balsamic vinegar
2 tbs dijon mustard
salt and pepper to taste.
generous amounts of shave pamesan reggiano cheese.
garnish chive blossoms and pansies

Steps:

  • in small bowl wisk together the shallots, olive oil vinegar,mustard, parsley, salt and pepper. Add to tossed greens and grapefruit. Place flowersand chive blossom on top and then shaved parmesian.

POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE



POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE image

Categories     Salad     Herb

Yield 4 Servings

Number Of Ingredients 18

Vinaigrette:
¼ cup arils from 1 large POM Wonderful Pomegranate
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
1 teaspoon black pepper
⅛ teaspoon cinnamon
Salad:
juice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
1 cup granulated sugar (optional)
4-5 cups fresh spinach leaves
1 cup thinly sliced fennel
1 cup thinly sliced red onion
Garnish:
fennel ferns

Steps:

  • 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Peel and section tangerines. 4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes. 5. Drain tangerines; reserve ⅓ cup of the marinade for vinaigrette. 6. Mix ⅓ cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container. 7. Divide spinach, fennel and red onion on 4 salad plates. 8. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving. 9. Garnish with fennel ferns. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Tips:

  • Choose fresh, tender spinach: Look for spinach with deep green leaves and no signs of wilting or yellowing.
  • Trim the fennel bulb: Remove the tough outer layer and any brown or wilted parts.
  • Slice the fennel thinly: This will help it absorb the dressing and cook evenly.
  • Use a flavorful dressing: A simple vinaigrette made with olive oil, lemon juice, and honey is a great option.
  • Add some crunch: Toasted nuts or seeds, such as almonds, walnuts, or sunflower seeds, add a nice textural contrast to the salad.
  • Serve immediately: This salad is best enjoyed fresh, as the spinach will wilt if it sits for too long.

Conclusion:

This spinach and fennel salad is a delicious and healthy side dish or light lunch. It's packed with nutrients, including vitamins A, C, and K, and fiber. The combination of sweet fennel and tangy lemon dressing is refreshing and flavorful. With just a few simple ingredients, you can have this salad on the table in no time. So next time you're looking for a healthy and flavorful salad, give this spinach and fennel salad a try.

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