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Spinach, Fennel, and Pear Salad

Per Serving

Spinach, Fennel, and Pear Salad

Makes: 14 servings
Serving Size: 1 cup
Calories 95
Fat 6 g
Saturated Fat 0.5 g
Carbohydrate 11 g
Fiber 3 g
Sugars 5 g
Cholesterol 0 mg
Sodium 90 mg
Potassium 380 mg
Protein 2 g
Phosphorus 45 mg
Choices: Fruit 0.5, Vegetable 1, Fat 1
  • Makes: 14 servings
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes


8 cups baby spinach leaves, stemmed and washed, patted dry
2 med. fennel bulbs, trimmed and thinly sliced
2 large Bartlett or Red D'Anjou pears, unpeeled, cored and thinly sliced
1 red onion, halved and very thinly sliced
1/4 cup sherry vinegar
1/2 tsp. Dijon mustard
1/2 tsp. honey
1 garlic clove, finely minced
1/4 cup walnut or olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


  1. In a large serving bowl, combine the spinach, fennel, pears, and red onion.
  2. For the dressing, in a small bowl whisk together the sherry vinegar, mustard, honey, and garlic. Slowly pour the oil into the vinegar mixture in a thin stream and whisk until emulsified. Season with the salt and pepper.
  3. In a small, dry skillet, toast the walnuts over medium-high heat for 2 to 3 minutes, just until they are lightly browned.
  4. Pour the dressing over the salad and toss gently to coat. Garnish with the toasted walnuts.

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