Spinach and Fennel Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 1/4 Lb small spinach leaves
  • 1 fennel bulbs
  • 1 3/4 Oz walnuts , or pecans, chopped
  • 3 3/4 Tbsp olive oil
  • 4 Tbsp wine vinegar
  • 1 tsp French mustard
  • 1 clove garlics , crushed
  • 1 tsp honey
  • salt and pepper
Remove thick stalks from spinach and tear leaves into salad bowl. Trim leaves from fennel and reserve. Slice fennel bulb and add with nuts to the bowl. Put olive oil and remaining ingredients in a jat with a tight-fitting lids. Shake well to blend. Just before serving, pour over the dressing and toss well to coat. Garnish with fennel leaves.
Calories
450 Cal
Fat
40 g
Carbs
17 g
Protein
9.5 g
Fiber
6.8 g
Sugar
3.5 g
Cholesterol
0 mg
Sodium
140 mg


Nutrients

Fiber     6.8 g
Fat     40 g
Sugar     3.5 g
Carbs     17 g
Protein     9.5 g
Calories     450 Cal

Fats

Fat, Poly     12 g
Fat, Mono     22 g
Fat, Sat     4.4 g
Fat, Trans     0 g
Fat, Percent     81 %

Vitamins

Vitamin, K     320 mcg     260 %
Vitamin, A     6000 IU     200 %
Vitamin, B12     0 mcg     0 %
Niacin     1.3 mg     8.4 %
Riboflavin     0.2 mg     15 %
Vitamin, C     33 mg     36 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     21 %
Vitamin, E     5.3 mg     36 %
Panto, Acid     0.8 mg     15 %
Choline     20 mg     3.7 %
Thiamin     0.1 mg     7.2 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     230 mg     32 %
Magnesium     120 mg     29 %
Copper     0.5 mcg     57 %
Fluoride     0.3 mcg     7.3 %
Zinc     1.5 mg     13 %
Cholesterol     0 mg     0.5 %
Sodium     140 mg     9.6 %
Selenium     6.8 mcg     12 %
Manganese     1.8 mg     26 %
Potassium     990 mg     21 %
Iron     3.7 mg     46 %