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