A Plate Full of Veggies: Fennel, Spinach and Orange Salad with Ginger Dressing


| April/May 2011



accidentally vegan 4


Photography by Povy Kendal Atchison; Food Styling by Pieter Dijkstra

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

• 2 tablespoons grapeseed oil
• 2 tablespoons rice vinegar
• 1 tablespoon tamari or soy sauce
• 2 teaspoons grated fresh ginger
• 1 teaspoon organic cane sugar or brown sugar
• 1/4 teaspoon hot pepper flakes

Salad 

• 2 cups baby spinach leaves
• 2 oranges, sectioned
• 1/2 fennel bulb, thinly sliced
• 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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