نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سلطة المينتونيز

French 20 Mins Prep

Fill a large bowl with iced water.
Using a sharp knife or mandolin, finely slice the fennel bulb. Immediately transfer it to the bowl of iced water. This will frill the ends of the fennel.
Peel three oranges and slice into rounds. Set aside. Quarter the artichoke hearts. Toast the pine nuts in a dry pan.
In a large salad bowl, combine the fennel, orange slices and artichoke hearts.
Zest and juice the remaining orange. In a small bowl, whisk together the olive oil, white grape vinegar, orange zest and juice. Season with salt and pepper.
Drizzle the dressing over the salad and toss gently to coat. Scatter over the toasted pine nuts and fresh mint leaves.
Serve immediately.