3inchcelery stalksdiagonally sliced into 1/4slices
1largeunpeeled Granny Smith apple
1/2cupunblanched sliced almondstoasted
In large bowl, combine shallot, citrus juices, mustard, salt, and pepper. Whisk together to blend. Add oil in a slow, steady stream, whisking until blended. Set aside.
Trim fennel bulb and cut in half lengthwise. Using mandoline or vegetable peeler, thinly slice fennel bulb and add to dressing, stirring to coat. Top with spinach and celery. Halve and core apple and thinly slice on mandoline. Add to salad. Gently toss together to evenly coat.
Divide salad evenly among 6 plates, top with toasted almonds, and serve. Salad is especially delicious with Carrot Bacon on top
Per serving: 170 calories; 3 g protein; 14 g total fat (2 g sat. fat); 9 g total carbohydrates (5 g sugars, 3 g fiber); 239 mg sodium