Warm Asparagus, Fennel, & Spinach Salad

This quick, high-fiber side dish goes well with grilled chicken or beef. Make it when asparagus, basil, spinach, and fennel are at their best freshest best with bright green colors.

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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 4 mins
  • Grill: 12 mins
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Warm Asparagus, Fennel, & Spinach Salad
Ingredients
1
medium fennel bulb (about 1 pound)
2
tablespoons water
2
tablespoons olive oil
4
teaspoons lemon juice
4
cups fresh spinach
1/4
1
tablespoon thinly sliced fresh basil
Directions
  1. Trim off stem end of fennel; quarter fennel but do not remove core. Place fennel in a small microwave-safe dish or pie plate. Add the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) about 4 minutes or until nearly tender; drain.
  2. Meanwhile, for dressing, in small bowl combine oil, lemon peel, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; whisk until smooth. Brush fennel and asparagus with 1 tablespoon of the dressing; set remaining dressing aside.
  3. Grill fennel on the rack of an uncovered grill directly over medium heat for 5 minutes, turning occasionally. Add asparagus to the grill; grill vegetables for 7 to 8 minutes more or until vegetables are tender, turning occasionally.
  4. Transfer fennel to a cutting board; cool slightly and slice into 1/4- to 1/2-inch-thick slices, discarding core. Divide fennel and asparagus among 4 dinner plates. Arrange spinach on top. Drizzle with remaining dressing. Top with Parmesan cheese and basil. Makes 4 servings.
Nutrition Facts (Warm Asparagus, Fennel, & Spinach Salad)
    Per serving:
  • 111 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 5 mg chol.,
  • 231 mg sodium,
  • 5 g carb.,
  • 7 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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