Fennel bulb lends a delicate anise flavor to the greens in this salad. Use as much fresh ginger as your taste dictates. SERVES 4
Ginger Dressing
ā¢ 2 tablespoons grapeseed oil
ā¢ 2 tablespoons rice vinegar
ā¢ 1 tablespoon tamari or soy sauce
ā¢ 2 teaspoons grated fresh ginger
ā¢ 1 teaspoon organic cane sugar or brown sugar
ā¢ 1/4 teaspoon hot pepper flakes
SaladĀ
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ā¢ 2 cups baby spinach leaves
ā¢ 2 oranges, sectioned
ā¢ 1/2 fennel bulb, thinly sliced
ā¢ 1/2 red onion, thinly sliced
1. In a salad bowl, whisk together oil, vinegar, tamari, ginger, sugar and hot pepper flakes. Add spinach, oranges, fennel and red onion and toss to coat.
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