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Spinach and Fennel Salad


Ingredients

  • 2 teaspoons Sue Bee® Honey
  • 9 ounces baby spinach leaves
  • 2 fennel bulbs
  • 1/4 lb chopped walnuts
  • 1/4 cup olive oil
  • 1/2 cup wine vinegar
  • 2 teaspoons French mustard
  • 2 cloves garlic
  • Salt and pepper

Directions

  • Remove thick stalks from spinach and tear leaves into salad bowl.
  • Trim leaves from fennel and reserve.
  • Slice fennel bulb and add with nuts to the bowl.
  • Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
  • Just before serving, pour the dressing over the salad and toss well to coat.
  • Garnish with fennel leaves.
Categories: Nuts Recipes Salads Spinach
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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