Nutrition per serving may change if servings are adjusted.
2 medium fennel bulbs
4 cups packaged fresh baby spinach leaves
3 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons snipped fresh chives
⅛ teaspoon salt
Trim tops and bottoms off fennel bulbs and discard. Cut core out of fennel bulbs and discard. Cut bulbs into very thin bite-size strips (about 4 cups). In a medium bowl combine fennel strips and spinach.
In a screw-top jar combine vinegar, oil, chives, and salt. Cover and shake well. Pour over spinach mixture and toss lightly to coat. Divide among six serving plates.