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+ servings

Spinach and fennel salad

Print Recipe
With charred artichokes and sun-dried tomatoes
Course Salad
Cuisine Mediterranean
Keyword healthy, quick
Prep Time 15 mins
Servings 2 people
Author Bart van der Lee


For the salad

  • 125 gram baby spinach
  • 1 fennel
  • 100 gram sun-dried tomatoes
  • 100 gram charred artichokes

For the vinaigrette

  • 20 ml white balsamic
  • 40 ml olive oil
  • 1 pinch salt


  • Cut the fennel bulb in half and after slice the fennel in as thin as possible slices.
  • Wash the spinach and mix with the sliced fennel.
  • Add the sun-dried tomatoes and charred artichokes.
  • Mix the white balsamic vinegar with the olive oil and a pinch of salt and finish the salad with the vinaigrette.