Roasted Fennel Spinach Salad with ChickenRoasted Fennel Spinach Salad with ChickenSalad
Preparation Time: 20 hours
Total time: 80 minutes
3/4 pound fennel, cut in half,
1 pkg. (6 oz.) DOLE® Baby Spinach,
1 pound grilled chicken breast, cubed,
1 can (14 oz.) artichoke hearts, drained and quartered,
1 jar (6 oz.) marinated artichoke hearts, drained,
2/3 cup shredded DOLE Carrot(s),
1 cup Mango Vinaigrette (see recipe below),
1/3 cup slivered almonds, toasted,
Step 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.
Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.
Step 3: Pour Mango Vinaigrette over salad. Toss to coat evenly. Sprinkle with almonds.
Step 4: ***Mango Vinaigrette: Place 3/4 cup DOLE Frozen Mango Chunks, thawed, 1/3 cup DOLE Frozen Raspberries, thawed, 1-1/2 tablespoons honey, 3/4 cup orange juice and 2-1/2 tablespoons rice vinegar in blender or food processor container. Cover; blend until smooth. Makes 1-3/4 cups.