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
Salt
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.