Spinach Salad with Fennel and Blood Oranges Recipe

Name: Spinach Salad with Fennel and Blood Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 blood oranges; Juice of 1 lemon; 2 tablespoons sherry vinegar; 1/2 teaspoon coarse salt; Freshly ground pepper; 3 slices bacon; 1 bulb fennel, very thinly sliced; 16 cremini mushrooms, very thinly sliced; 1 red onion, very thinly sliced; 6 ounces baby spinach

Servings: persons

3 blood oranges
Juice of 1 lemon
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
Freshly ground pepper
3 slices bacon
1 bulb fennel, very thinly sliced
16 cremini mushrooms, very thinly sliced
1 red onion, very thinly sliced
6 ounces baby spinach

1
Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments.
2
Place in a small bowl; set aside.
3
Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt.
4
Season with pepper; set aside.
5
In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side.
6
Transfer to drain on paper towels; let cool, and finely crumble.
7
In a large serving bowl, combine the fennel, mushrooms, onion, and spinach.
8
Add the reserved orange segments and vinaigrette, and toss to combine.
9
Divide among serving plates, and sprinkle each with crumbled bacon.
10
(Per serving)
11
Calories: 142
12
Fat: 3g
13
Cholesterol: 4mg
14
Carbohydrate: 26g
15
Sodium: 468mg
16
Protein: 7g
17
Fiber: 7g

266

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: 3 blood oranges, Juice of 1 lemon, 2 tablespoons sherry vinegar, 1/2 teaspoon coarse salt, and more.

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

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

Spinach Salad with Fennel and Blood Oranges

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