Warm Asparagus, Fennel, & Spinach Salad
Recipe from Better Homes and Gardens

This quick, high-fiber side dish goes well with grilled chicken or beef. Make it when asparagus, basil, spinach, and fennel are at their best freshest best with bright green colors.


Warm Asparagus, Fennel, & Spinach Salad

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Ingredients
  • 1  medium
    fennel bulb (about 1 pound)
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  • 2  tablespoons
    water
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  • 2  tablespoons
    olive oil
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  • 1/4  teaspoon
    finely shredded lemon peel
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  • 4  teaspoons
    lemon juice
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  • 8  ounces
    asparagus spears, trimmed
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  • 4  cups
    fresh spinach
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  • 1/4  cup
    shredded Parmesan cheese (1 ounce)
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  • 1  tablespoon
    thinly sliced fresh basil
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Directions
1.
Trim off stem end of fennel; quarter fennel but do not remove core. Place fennel in a small microwave-safe dish or pie plate. Add the water. Cover with vented plastic wrap. Microwave on 100 percent power (high) about 4 minutes or until nearly tender; drain.
2.
Meanwhile, for dressing, in small bowl combine oil, lemon peel, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; whisk until smooth. Brush fennel and asparagus with 1 tablespoon of the dressing; set remaining dressing aside.
3.
Grill fennel on the rack of an uncovered grill directly over medium heat for 5 minutes, turning occasionally. Add asparagus to the grill; grill vegetables for 7 to 8 minutes more or until vegetables are tender, turning occasionally.
4.
Transfer fennel to a cutting board; cool slightly and slice into 1/4- to 1/2-inch-thick slices, discarding core. Divide fennel and asparagus among 4 dinner plates. Arrange spinach on top. Drizzle with remaining dressing. Top with Parmesan cheese and basil. Makes 4 servings.
Nutrition information
Calories 111, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 231 mg, Carbohydrate 5 g, Fiber 7 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 23%, Calcium 7%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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