8 oz (225 g) fresh spinach, stalks removed and finely shredded
2 oz (50 g) white cabbage, finely shredded
1 bulb fennel, finely shredded
lemon twist, to garnish
for the dressing
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) safflower oil
1 tsp (5 ml) Dijon mustard
juice of 1/2 lemon
1. Place the shredded spinach, white cabbage and fennel in a bowl and mix together.
2. Whisk together the olive oil, saf-flower oil, Dijon mustard and the lemon juice until smooth.
3. Add the dressing to the shredded vegetables and toss well.
4. Garnish with a twist of lemon and serve at once.