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Spinach Salad w/ Citrus-Ginger-Fennel Dressing

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Penny Pinching Epicure: Spinach Salad w/ Citrus-Ginger-Fennel Dressing

Sunday, December 13, 2009

Spinach Salad w/ Citrus-Ginger-Fennel Dressing


My friends LM and RK hosted lunch this week, and asked me to bring salad, which I am always more than happy to do. I'm never sure how adventurous people are, so the salad I decided on is a riff on a previous post, but a little more conventional.

Spinach Salad w/ Citrus-Ginger-Fennel Dressing

Ingredients:
1 bag baby spinach
1 yellow pepper, julienned
1 english cucumber, sliced
1 fennel bulb, sliced thinly (white part only)
2 scallions, chopped
zest of 1 lemon
juice of 1 lemon
zest of 1 lime
juice of 1 lime
1 Tbsp red wine vinegar
1 Tbsp freshly grated ginger
1 tsp vegetable oil
2 tsp agave or honey
1 Tbsp chopped fennel fronds
1/4 tsp salt
pinch of pepper
1/4 cups toasted almonds or candied pecans

Directions:
  1. Combine vegetables in a large salad bowl.
  2. Blend remaining ingredients (except nuts) into a dressing and pour over salad.
The cost:
spinach: 1.99
pepper: 1.29
cucumber: .99 (on sale)
fennel: 2.39
scallions: .15
lemon: .30
lime: .15
nuts: .45

Grand total: $7.71; serves 8-10

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