Dole

Roasted Fennel Spinach Salad

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Roasted Fennel Spinach Salad

Prep time

80Minutes

Cook time

Servings

Servings

Ingredients

  • Salad
  • 3/4 Pound Fennel cut in half
  • 1 pkg DOLE® Baby Spinach
  • 1 Pound Grilled Chicken Breast cubed
  • 1 Can Artichoke Hearts drained and quartered
  • 1 Jar Marinated Artichoke Hearts drained
  • 2/3 Cup Shredded DOLE Carrot(s)
  • 1/3 Cup Slivered Almonds
  • 1 Cup Mango Vinaigrette
  • Vinaigrette
  • 3/4 Cup DOLE Frozen Mango Chunks thawed
  • 1/3 Cup DOLE Frozen Raspberries thawed
  • 1 1/2 TBSP honey
  • 3/4 Cup orange juice
  • 2 1/2 tsp Rice Vinegar

Instructions

  1. Place fennel on baking sheet sprayed with cooking spray. Bake at 375º F. 45 to 60 minutes or until tender. Cool slightly; cut into cubes.
  2. Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.
  3. Combine all ingredients for vinaigrette in food processor or blender. Cover. Blend until smooth.
  4. Pour Mango Vinaigrette over salad. Toss to coat evenly. Sprinkle with almonds.
Roasted Fennel Spinach Salad
Nutrition Facts
Roasted Fennel Spinach Salad
Amount Per Serving
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.