OK, OK, OK so I ate WAY too much at the office holiday party today. Not too mention I had fast food for lunch. So I decided it was a lite salad for dinner day. There were leftovers for the toddler. The husband went out for... wait for it... wait for it... Fast food (he was Christmas shopping.) That left me to fend for myself.
I love it when this happens!
I opened the fridge, looked in the pantry and came up with this. Now let me warn you the dressing is intense. You can replace with a store bought or whip up your own. I loved the kick from the raw garlic and the tartness from the vinegar especially mixed with the dried fruit. 
- A few handfuls of baby spinach
- half a fennel base sliced
- ⅛ cup dried berries (I used half cranberries and half cherries) (20g)
- 1 tbsp balsamic vinegar
- 1 clove of garlic
- ¼ tbsp honey (5g)
- ½ tsp olive oil (5g)
- ½ tbsp dried parsley
- Kosher salt and pepper
Pile the spinach, fennel and berries on a plate.
Puree the remaining ingredients in a small food processor to make the dressing.
Pour the dressing on the salad. Enjoy! 🙂
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | Entire Recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 200 | 5g | 7g | old: 4 | new: 5 |
| Sugar | Sat Fat | Carbs | Protein | |
| 20g | 1g | 37g | 5g | |
I have started putting fennel on salads all of the time. It is crisp and adds wonderful flavor to spinach or lettuces.
Thanks for the idea!
This was exactly what I needed to read to get out my salad rut!
You could add some orange slices, pecans, or chicken to make it more of a meal on its own.
Thanks, Roni for the inspiration!
ooo maybe you could roast the garlic first next time and then it will be sweet and deep (I just roasted some, so its on my mind).
I don't see why not but I couldn't tell you this one the first time I made it! 🙂
this looks SO good! Is it good with fresh berries too?