Shake up your standard green salad with a colorful recipe.
Marguerite Henderson shares her recipe for Italian Fennel and Citrus Salad.
6 oz. bag baby spinach leaves ( I use half red spinach and half arugula)
½ red onion, thinly sliced
2-3 navel, Cara Cara or Valencia oranges, peeled and thinly sliced
1 bulb fennel, fronds removed, base thinly sliced off, then thinly sliced
½ cup toasted almonds or pine nuts
1/2 cup crumbled blue or feta cheese
1/2 cup pomegranate seeds
2 tablespoons red wine vinegar
¼ cup olive oil
1 tsp. kosher salt
½ tsp. black pepper
1 tsp. fennel seed
1 tsp. sugar
Place the spinach and arugula in a shallow decorative dish.
Place the oranges and fennel in concentric circle on the spinach. Top with nuts, cheese and pomegranate seeds.
In a small bowl, whisk the dressing ingredients until well combined. Drizzle over salad just before servings.
Find more recipes from Marguerite at www.margueritehenderson.com.