• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

She Paused 4 Thought

Food, Fun and Travel

  • Home
  • Recipes by Category
    • Listed Recipes
    • Appetizers
    • Breakfast / Brunch
    • Dessert
    • Fruit & Veggies
    • Healthy
    • Main Dishes
    • Meat
      • Chicken
      • Fish & Seafood
        • Shrimp
    • Super Easy
    • Party Food
    • Salads
    • Soup
    • Holiday
    • Ethnic
    • Side Dishes
    • Vegetarian
    • Good Information
      • Product Review
      • Food Photography
    • Snacks
    • Simply FUN!
    • Cooking School
    • Recipes
  • About
  • Travel
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Spinach, Apple and Fennel Salad

January 24, 2018 by Cathy Arkle 16 Comments

For this refreshing Spinach, Apple and Fennel Salad, thinly sliced fennel and apples are tossed with baby spinach, then dressed with a sweet and savory vinaigrette. 

Spinach, Apple and Fennel Salad | She Paused 4 Thought

Spinach, Apple and Fennel Salad is one of many recipes I tasted at a recent Melissa’s Produce for a media meet-and-greet with Denise Vivaldo & Cindie Flannigan, authors of The Food Stylist’s Handbook.

Denise Vivaldo & Cindie Flannigan

Cindie Flannigan & Denise Vivaldo

Professionally trained chefs, food stylists, and authors, Cindie and Denise shared tips and tricks from their 2nd edition ofThe Food Stylist’s Handbook, a book for anyone who wants to learn about all aspects of food styling, whether for blogs, cookbooks, movies, menus, or advertising. They teach you how to slice, plate, tweak and arrange for the camera, so you can become a pro.

Sometimes, food stylists have to be food “fakists” and Cindie showed us how to make “fake ice cream” with vegetable shortening, powdered sugar & cornstarch.

Cindie Flannigan | She Paused 4 Thought

Denise assured us no one would eat it – it’s necessary for movie sets with long shooting schedules.

Cindie Flannigan | The Food Stylist's Handbook

Every aspect of food styling depends on proper preparation, tools and a strategic plan, the duo explained.

Food placement, lighting, and props are vital to keeping the viewer’s eye engaged and moving around the image.

The Food Stylist's Handbook | She Paused 4 Thought

Creating elevation and movement by propping up pieces creates definition and visual interest.

Grilled Shrimp presentation | She Paused 4 Thought

The goal is to make the food look so appealing that the consumer won’t be happy until they buy it, make it and/or eat it.

Aside from giving great tips on the visual elements, the book is also a valuable resource if you want to pursue a career as a food stylist with topics including; how to start a business, building a style kit, marketing, pricing, and more.

Today’s Recipe:

And now, for the recipe!

Spinach, Apple and Fennel Salad was created by Denise as one of the many recipes she has taught at Rancho La Puerta Spa, where the focus is on fresh and healthy.

Try this salad for a weeknight supper with the family, or serve it at a dinner party, either way, it’s a guaranteed crowd pleaser! For a variation, try switching the spinach with arugula, or topping with walnuts & shaved Parmesan, or pecans and crumbled goat cheese.

Spinach, Apple and Fennel Salad | She Paused 4 Thought

And perhaps best of all, Spinach, Apple and Fennel Salad holds up well so you can make it in advance, making it perfect to take to parties or picnics. Hollywood Bowl here we come!

Denise Vivaldo & Cindie Flannigan
Print

Spinach, Apple and Fennel Salad

For this vivid and refreshing salad, thinly sliced fennel and apples are tossed with baby spinach, then dressed with a sweet and savory vinaigrette. Perfect for the season, you’ll put this salad on your table time after time.
Course Spa Salad
Servings 4
Author Denise Vivaldo

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons rice or white balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon agave syrup
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons tarragon coarsely chopped
  • 4 cups spinach
  • 1 cup apple cored and very thinly sliced
  • 1½ fennel bulb stems & fronds removed and finely sliced
  • Edible flowers for garnish chamomile, violas, pansies, etc

Instructions

  1. Place olive oil, vinegar, mustard, agave syrup, salt and pepper in a large bowl. Whisk until creamy. Stir in tarragon.
  2. Just before serving, add spinach, apple, and fennel to bowl, tossing to combine.
  3. Garnish with edible flowers before serving.

Recipe Notes

Serves: 6

The Food Stylist's Handbook | She Paused 4 ThoughtIf food styling fascinates you as much as it does me, consider taking a two-day workshop with Denise & Cindie in Monrovia, CA March 3rd and 4th, 2018. Click here for the details. They offer other classes around the world as well.

To learn more, visit www.DeniseVivaldoGroup.com

“Every picture tells and sells a story.” – Denise Vivaldo

If you want to produce a photo that sells a dream, brand, product, plate, lifestyle, chef or restaurant…The Food Stylist’s Handbook” is for you.
…and then, she paused for thought

 

Disclaimer: I was given a copy of The Food Stylist’s Handbook to review. All opinions are my own.
Yum

Filed Under: Food Photography, Fruit & Veggies, Good Information, Healthy, Party Food, Recipes, Salads, Side Dishes, Super Easy, Vegetarian Tagged With: impressive easy salads, Melissa's Produce, spa salads, The Food Stylist's Handbook

Previous Post: « Fish Baked in Tomato Sauce
Next Post: Tomato and Cheese Pop Tarts »

Reader Interactions

Comments

  1. Cheri Newell

    January 25, 2018 at 2:01 pm

    The salad looks so yummy!!! Thank you for sharing the FOOD STYLISTS!!! Great ideas for presentation!!!

    Reply
    • Cathy Arkle

      January 25, 2018 at 5:33 pm

      Thanks Cheri! So many great idea in this book.

      Reply
  2. Patricia@FreshFoodinaFlash

    January 25, 2018 at 3:38 pm

    Thanks for sharing the tips from Denise and Cindie. That salad and the shrimp look gorgeous!

    Reply
    • Cathy Arkle

      January 25, 2018 at 5:34 pm

      The book is full of helpful hints and tips. The salad is light and refreshing as well as easy to make.

      Reply
  3. Arnaud Trache

    January 26, 2018 at 4:49 am

    Elle m’a l’air très bonne cette salade! Merci Cathy…

    Reply
    • Cathy Arkle

      January 26, 2018 at 4:07 pm

      Elle a bon goût aussi! Thanks for stopping by Arnaud!

      Reply
  4. Sue @ It's Okay to Eat the Cupcake

    January 26, 2018 at 3:27 pm

    This salad looks beautiful and I know the flavors would be fantastic – perfect for light lunch or brunch side dish!

    Reply
    • Cathy Arkle

      January 26, 2018 at 4:08 pm

      Thanks Sue. I love when something tastes as good as it looks.

      Reply
  5. Sara

    January 26, 2018 at 5:40 pm

    This is such a great resource for anyone who works with food! Your salad is gorgeous too. Where did you find edible flowers? I think those make such a difference in presentation. <3

    Reply
    • Cathy Arkle

      January 27, 2018 at 3:52 pm

      Gelson’s usually carries edible flowers and I can find them at my Studio City farmer’s market.

      Reply
  6. Mary Platis

    January 31, 2018 at 8:30 am

    This looks so delicious and I have spinach and apples in my garden! Great food tips as well! Thank you!

    Reply
    • Cathy Arkle

      April 15, 2018 at 2:05 pm

      Thanks Mary, glad you enjoyed it.

      Reply
  7. Greg Henry (@sippitysup)

    January 31, 2018 at 12:02 pm

    I swear I’m having a spinach and fennel salad for lunch today. I’ve got apple in the fridge, so in it goes too. I’ll have to fake the dressing with mint instead of tarragon, and my nasturtiums won’t be blooming for at least a month… don’t tell Denise. GREG

    Reply
    • Cathy Arkle

      April 15, 2018 at 2:05 pm

      I bet mint would be great as well! Your fake dressing secret is safe with me. 😉

      Reply
  8. Christina Conte

    April 15, 2018 at 8:20 am

    Wish I could have been there! A lot to learn from those two ladies! And such a lovely and fresh salad!! Lovely with a bowl of soup or slice of fresh bread!

    Reply
    • Cathy Arkle

      April 15, 2018 at 2:04 pm

      The whole event was so much fun. This salad is refreshingly light and the fennel gives it a unique flavor.

      Reply

I would love to hear from you! Cancel reply

Primary Sidebar

Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

Subscribe and Connect

Get new posts via email.

Recent Posts

  • Barbara Hansen’s Lemon Bread
  • Rosemary – Onion Mac and Cheese
  • Hatch Pecan Brownies
  • Raspberry Crumble Bars
  • Passover Celery Root Salad
  • Kiwano Melon, Smoked Trout and Avocado Salad

Categories

Follow Me On:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Other Favorites

RASPBERRY CRUMBLE BARS

Footer

Copyright © 2023 · Cathy Arkle