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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette

Serves 6

  • Prep10 mins
  • Servings6
  • Ingredients12

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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette

You get the best of all worlds with this crispy fresh spring salad. Filled with goodness, containing crisp celery and fennel and fresh baby spinach, it’s chock full of healthy anticancer phytochemical compounds. Add a side of grilled salmon for a hit of beneficial omega-3s and protein.

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Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette

  • Prep10 mins
  • Servings6
  • Ingredients12

Ingredients

  • 1 small shallot, peeled and finely minced
  • 2 Tbsp (30 mL) fresh orange juice
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) kosher salt
  • 1/4 tsp (1 mL) white pepper
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 1 large fennel bulb
  • 3 cups (750 mL) baby spinach leaves, washed and spun dry
  • 3 celery stalks, diagonally sliced into 1/4 in (0.6 cm) slices
  • 1 large, unpeeled Granny Smith apple
  • 1/2 cup (125 mL) unblanched sliced almonds, toasted

Nutrition

Per serving:

  • calories170
  • protein3g
  • fat14g
    • saturated fat2g
    • trans fat0g
  • carbohydrates9g
    • sugars5g
    • fibre3g
  • sodium239mg

Directions

01

Trim fennel bulb and cut in half lengthwise. Using mandoline or vegetable peeler, thinly slice fennel bulb and add to dressing, stirring to coat. Top with spinach and celery. Halve and core apple and thinly slice on mandoline. Add to salad. Gently toss together to evenly coat.

02

Divide salad evenly among 6 plates, top with toasted almonds, and serve. Salad is especially delicious with Carrot Bacon on top.

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