• 4 stalks CELERY, shaved
•1/2 bulb FENNEL, julienned
• 1/2c. FENNEL tops(herb portion), chopped
1 bag(3c.) SPINACH, rinsed and dried
• 1/2 RED ONION, julienned
• 1/4c. DRIED CHERRIES
• 1c. EVOO
• 2 cloves GARLIC, diced
• 1/2 c. MANGO JUICE
• SALT/PEPPER to taste
• CHILI PEPPER, to taste
Wash and dry all salad ingredients. Chop and combine as directed.
Toast hazelnuts for 20 minutes until light brown and fragrant. Remove and wrap in a towel for 5 minutes then rub nuts in towel until brown casings come off. Add to salad.
In medium bowl: Whisk together all dressing ingredients. Add salt, pepper and crushed pepper to taste. Dress salad as desired or leave on the side.
#divinelifekitchen #plantcentric #vegan #Fennel #celery #hazelnuts #wintermeal #freshandyummy