Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette
  • 1 small shallotpeeled and finely minced
  • 2 Tbsp fresh orange juice
  • 1 Tbsp fresh lemon juice
  • 1tsp Dijon mustard
  • 1/2tsp kosher salt
  • 1/4tsp white pepper
  • 1/4cup extra-virgin olive oil
  • 1 large fennel bulb
  • 3cups Baby spinach leaveswashed and spun dry
  • 3inch celery stalksdiagonally sliced into 1/4slices
  • 1 largeunpeeled Granny Smith apple
  • 1/2cup unblanched sliced almondstoasted
  1. 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.
  2. 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.
  3. Divide salad evenly among 6 plates, top with toasted almonds, and serve. Salad is especially delicious with Carrot Bacon on top
Recipe Notes

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