FENNEL SPINACH SAUTE
Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SPINACH AND FENNEL SALAD
Make and share this Spinach and Fennel Salad recipe from Food.com.
Provided by Barb G.
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 seasonings in a jar with a tight-fitting lid, shake well to blend.
- Just before serving, pour the dressing over the salad and toss well to coat.
- Garnish with fennel leaves.
SPINACH, FENNEL AND PORTOBELLO SALAD
Provided by Molly O'Neill
Categories lunch, weekday, salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
- To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
- Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
- Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH, FENNEL AND FETA SALAD
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
- Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.
SPINACH SALAD WITH FENNEL AND BLOOD ORANGES
An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
- In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
- In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.
Nutrition Facts : Calories 142 g, Cholesterol 4 g, Fat 3 g, Protein 7 g, Sodium 468 g
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SPINACH FENNEL SALAD RECIPE | EATINGWELL
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- Trim tops and bottoms off fennel bulbs and discard. Cut core out of fennel bulbs and discard. Cut bulbs into very thin bite-size strips (about 4 cups). In a medium bowl combine fennel strips and spinach.
- In a screw-top jar combine vinegar, oil, chives, and salt. Cover and shake well. Pour over spinach mixture and toss lightly to coat. Divide among six serving plates.
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- Preheat the oven to 375°. In a large bowl, coat the bacon with the brown sugar and 1/2 teaspoon of pepper. Arrange the bacon in an even layer on a parchment paper–lined baking sheet. Top with another piece of parchment paper and another large baking sheet. Bake for about 25 minutes, until the bacon is lightly browned and the fat is rendered. Remove the top baking sheet and parchment paper. Bake the bacon for about 15 minutes longer, until well browned and nearly crisp. Using tongs, transfer the bacon to a rack to cool and crisp, then coarsely chop.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the fennel and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until just softened and lightly browned, about 4 minutes. Transfer to a plate and let cool.
- In a large serving bowl, whisk the mustard with the lemon juice and vinegar. Gradually whisk in the remaining 1/3 cup of oil until emulsified. Season the dressing with salt and pepper. Add the fennel, spinach and basil to the bowl and toss well. Season with salt and pepper and toss again. Sprinkle the feta and candied bacon on top and serve right away.
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