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- 1 (10 ounce) bag baby spinach leaves
- 2 oranges, peeled and sectioned
- 1/2 large fennel bulb, thinly sliced
- 1 teaspoon chopped fennel fronds
- 1/4 cup toasted sliced almonds
- 1 tablespoon chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 13.7g|
|Saturated Fat 1.7g|
|Total Carbohydrate 18.9g|
|Dietary Fiber 6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|