Roasted Fennel Spinach Salad

• Course Appetizer, Main Dish, Salad, Side Dish
• Cuisine Dairy-Free, Fall, Father's Day

Prep time

Cook time

Servings

Ingredients

• Salad
• 3/4 Pound Fennel cut in half
• 1 pkg 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 carrots
• 1/3 Cup Slivered Almonds
• 1 Cup Mango Vinaigrette
• Vinaigrette
• 3/4 Cup frozen mango chunks thawed
• 1/3 Cup 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.