PxPixel
Warm Spinach and Asparagus Salad with Fennel Vinaigrette Recipe - Vegetarian Times

Warm Spinach and Asparagus Salad with Fennel Vinaigrette

Author:
Publish date:
2016-04-01_VT_Mag_068_ret.jpg

Fennel, feta cheese, oregano, and olives bring outasparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.

  • 4Servings

Ingredients

  • 4 Tbs. olive oil
  • 1 1⁄2 Tbs. sherry vinegar
  • 1 Tbs. chopped fresh oregano
  • 1 1⁄2 tsp. fennel seeds, coarsely ground in mortar with pestle
  • 1 small fennel bulb, thinly sliced
  • 1⁄2 small red onion, thinly sliced
  • 1⁄4 cup pitted Kalamata olives, halved
  • 1⁄4 cup dried currants
  • 12 oz. thin asparagus, halved
  • 1 6-oz. package baby spinach leaves
  • 3⁄4 cup coarsely crumbled feta cheese

Preparation

1. Whisk together oil, vinegar, oregano, and fennel seeds in small bowl. Season with salt and pepper, if desired. Add sliced fennel, onion, olives, and currants, and toss to combine.

2. Meanwhile, heat 1 cup water in large nonstick skillet over medium-high heat. Add asparagus; cover and cook 1 minute,
or until crisp-tender. Drain quickly, then return asparagus to
same skillet. 

3. Immediately add fennel mixture and spinach to asparagus, and toss to coat. (Residual heat from asparagus and skillet will slightly wilt the spinach.) Sprinkle with feta, and toss gently. Season with salt and pepper, if desired. 

Nutrition Information

  • Calories: 268
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 25 mg
  • Fat Content: 20 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 318 mg
  • Sugar Content: 11 g