Spinach-Fennel Toss Recipe

Name: Spinach-Fennel Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces parmesan cheese, chunk; 12 ounces fennel bulbs (small bulb fennel); 3 tablespoons olive oil; 1 tablespoon white wine vinegar; 1 tablespoon Dijon mustard; ¼ teaspoon salt; ⅛ teaspoon pepper; 3 cups baby spinach leaves, fresh (3 oz.); 2 radishes, cut into wedges; 1 fennel leaves, for garnish (optional)

Servings: persons

2 ounces parmesan cheese, chunk
12 ounces fennel bulbs (small bulb fennel)
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
3 cups baby spinach leaves, fresh (3 oz.)
2 radishes, cut into wedges
1 fennel leaves, for garnish (optional)

1
Using peeler, scrape wide side of cheese chunk to form flaky curls of Parmesan; reserve.
2
Trim tough stalks and feathery fronds off fennel bulb.
3
Trim bottom and remove any tough outer ribs.
4
Halve and thinly slice bulb.
5
Whisk oil with vinegar, mustard, salt and pepper.
6
In large salad bowl, toss together spinach, sliced fennel and radishes.
7
Drizzle with dressing; toss to coat salad with dressing.
8
Top with Parmesan curls.
9
If desired, garnish with fennel frond.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 2 ounces parmesan cheese, chunk, 12 ounces fennel bulbs (small bulb fennel), 3 tablespoons olive oil, 1 tablespoon white wine vinegar, and more.

Yes, Spinach-Fennel Toss falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Fennel Toss

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