T Nation

Spinach, Fennel And Orange Salad

Remember, this is a salad, not the entree. So, you still need your protein! This is damn tasty though.

Spinach, Fennel And Orange Salad
Yield: 6 to 8 servings

For salad:

1 medium fennel bulb, core removed, thinly sliced

1 (9-ounce) bag baby spinach leaves

1/4 medium red onion, thinly sliced

3 navel oranges, peeled, sliced into rounds

1/2 cup golden raisins

1/3 cup pine nuts

For vinaigrette:

1/4 cup extra-virgin olive oil

Juice of 1 lemon

2 tablespoons chopped fresh dill


Freshly ground black pepper

To prepare salad: Combine fennel, spinach, onion, oranges, raisins and pine nuts in a large bowl.

To prepare dressing: Whisk together oil, lemon juice, dill and salt and pepper to taste. Just before serving, add to salad; toss well.

Per serving (based on 8 servings): 171 calories; 11g fat; 1g saturated fat; no cholesterol; 2g protein; 19g carbohydrate; 4g fiber; 69mg sodium.

Note: You can assemble all of the salad ingredients in a large bowl early in the day and add the dressing whne you’re ready to eat.