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


| April/May 2011

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.






mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: September 14-16, 2018
Seven Springs, PA

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE