Spinach Fennel Salad


  • 1 tbs extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp garlic, minced
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup red onion, thinly sliced
  • 6 cups baby spinach
  • 1 fennel bulb, thinly sliced
  • 3 strips bacon, cooked crisp and diced
  • In a small bowl, whisk together oil, vinegar, mustard, garlic and pepper.
  • Add onions and marinate for 10 minutes.
  • In a large bowl, combine spinach and fennel.
  • Pour dressing and onions over spinach and toss to combine.
  • Top with bacon bits.

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