Orange-Fennel Salad - cooking recipe

Ingredients

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

Preparation

Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.