How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fennel, Spinach, Roquefort and Walnut Salad?

You need 7 ingredients. The key ingredients include: 1 fennel bulb, about 3/4 pound, trimmed and quartered lengthwise and sliced thin lengthwise, 14 lb fresh Baby Spinach, trimmed, washed and spun dry, ½ cup walnuts, coarsely chopped, and lightly toasted, ⅓ cup Roquefort cheese, crumbled (you can substitue any other fine quality blue cheese), and more.

Is Fennel, Spinach, Roquefort and Walnut Salad suitable as salads?

Yes, Fennel, Spinach, Roquefort and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Fennel, Spinach, Roquefort and Walnut Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel, Spinach, Roquefort and Walnut Salad Recipe

Name: Fennel, Spinach, Roquefort and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb, about 3/4 pound, trimmed and quartered lengthwise and sliced thin lengthwise; 14 lb fresh Baby Spinach, trimmed, washed and spun dry; ½ cup walnuts, coarsely chopped, and lightly toasted; ⅓ cup Roquefort cheese, crumbled (you can substitue any other fine quality blue cheese); 1 ½ tablespoons sherry wine vinegar; 2 tablespoons vegetable oil; 2 tablespoons walnut oil

Fennel, Spinach, Roquefort and Walnut Salad – a delicious recipe with fennel bulb, walnuts, Roquefort cheese, sherry wine vinegar, vegetable oil, walnut oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 fennel bulb, about 3/4 pound, trimmed and quartered lengthwise and sliced thin lengthwise
14 lb fresh Baby Spinach, trimmed, washed and spun dry
½ cup walnuts, coarsely chopped, and lightly toasted
⅓ cup Roquefort cheese, crumbled (you can substitue any other fine quality blue cheese)
1 ½ tablespoons sherry wine vinegar
2 tablespoons vegetable oil
2 tablespoons walnut oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
615 kcal
Category
Salads

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Fennel, Spinach, Roquefort and Walnut Salad

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