Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette
Servings 6
Ingredients
- 1 small shallot peeled and finely minced
- 2 Tbsp fresh orange juice
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb
- 3 cups baby spinach leaves washed and spun dry
- 3 inch celery stalks diagonally sliced into 1/4slices
- 1 large unpeeled Granny Smith apple
- 1/2 cup unblanched sliced almonds toasted
Instructions
- In large bowl, combine shallot, citrus juices, mustard, salt, and pepper. Whisk together to blend. Add oil in a slow, steady stream, whisking until blended. Set aside.
- 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.
- Divide salad evenly among 6 plates, top with toasted almonds, and serve. Salad is especially delicious with Carrot Bacon on top
Notes
Per serving: 170 calories; 3 g protein; 14 g total fat (2 g sat. fat); 9 g total carbohydrates (5 g sugars, 3 g fiber); 239 mg sodium