Ingredients30 m servings 204
- Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.
Per Serving: 204 calories; 13.7 18.9 4.9 0 87 Full nutrition
ReviewsRead all reviews 5
I followed the recipe exactly except not sure about size of arugula since I don't have a way to measure. My husband and I agreed that is was nice to have something different, but there are othe...
This salad was delicious--light but satisfying. I served it with chicken kabobs. (About fennel, try it! I hadn't till recently, because I'm not a black licorice fan, but it was so good in this!)
I was happy to find this recipe, having fresh spinach, fennel and oranges sitting on the counter waiting to be used. I substituted pine nuts for the almonds, other than that I followed the reci...