| Prep | Cook | Ready in | Servings | |
| 10 min | 20 min | 30 min | 8 |
| 1 bulb(s) | Fennel (large, trimmed) |
| 16 cup | Spinach (baby, rinsed and dried) |
| 4 medium | Orange |
| 1/2 cup whole | Almonds, raw |
| 2 tsp | Maple syrup |
| 1/4 cup | Rice vinegar |
| 1/3 cup | Passion fruit juice (bottled nectar, for dressing) |
| 2 tsp | Olive oil (+ 1/4 cup for dressing) |
| 1/2 tsp | Dijon mustard (for dressing) |
| 1/4 cup | Apple cider vinegar (for dressing) |
| 2 medium | Yellow onion (chopped, for dressing) |
1. To make Salad:
Preheat oven to 350°F/180°C. Coat rimmed baking sheet with cooking spray. Mix oil and maple syrup in small bowl. Add almonds, and toss to coat; spread over baking dish, and bake, stirring occasionally, 12 to 18 minutes, or until golden. Let cool completely.
2. Peel oranges using sharp paring knife, removing white pith. Cut oranges lengthwise into quarters, then slice crosswise into 1/4-inch pieces.
3. Cut fennel lengthwise into quarters, then crosswise into thin slices.
4. To make Dressing:
Whisk all ingredients in medium bowl; season to taste with salt and pepper.
5. Combine spinach, oranges, fennel and dressing in large bowl; toss well. Divide among 8 plates, sprinkle with almonds and serve.
| Fruit | 0.6 |
| Meat Alternative | 0.3 |
| Vegetables | 2.8 |
Spinach
is an excellent source of iron and some important B vitamins!
