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spinach, asparagus, & fennel salad on a yellow plate
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5 from 10 votes

Spinach, Asparagus & Fennel Salad with Creamy Tarragon Dressing

Bright, fresh flavors and a creamy, tangy dressing transform this bowl of greens into a spectacular salad. Serve it as two entree-sized dishes, or four starters.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: asparagus, asparagus salad, easy salad, fennel, salad, spinach, spinach salad, spinach, asparagus, fennel salad, vegan salad, vegetarian
Servings: 4 servings
Calories: 211kcal


  • 6 cup baby spinach
  • 1 bulb fennel
  • 8 ounces asparagus

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablepsoons mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 tablespoons shallots finely diced
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste


  • Cut the stems off the fennel - you just want the bulb. Peel off the outer layer, then use a mandolin or sharp knife to shave the fennel into thin strips. Sprinkle the fennel strips with salt and place them on a few layers of paper towel. You're draining some of the moisture from the fennel.
  • Trim the asparaus and cut into 1-inch pieces. Bring a salted pot of water to a boil then blanch the asparagus for 1 minute. Drain the asparagus and chill it in an ice bath. Drain and set aside when cold.
  • Meanwhile, make the dressing. Finely chop the shallot and place the ingredients into a jar with a tightly fitting lid and shake to emulsify everything. Alternatively, use a whisk and bowl to whisk it together.
  • To assemble the salad, place a bed of spinach on a plate and top it with arfully arranged fennel slices and chilled asparagus. Drizzel with the dressing and dig in!
  • Alternatively, you can toss the spinach, fennel, and asparagus in a large bowl and dress the salad with some of the dressing (you can always add more later to taste) and serve it that way.


Chef Jenn's Tips

  • Baby spinach is my first pick for this asparagus salad recipe. I always wash and spin dry even bagged baby spinach.
  • The asparagus can be prepped a few days ahead, as can the dressing.
  • Dried tarragon has a much better flavor than fresh tarragon. It is more concentrated which is what you want in this dressing.
  • Top the salad with some lemon zest for a pretty presentation.


Serving: 2cups | Calories: 211kcal | Carbohydrates: 10g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 656mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5158IU | Vitamin C: 27mg | Calcium: 97mg | Iron: 3mg