Spinach-Fennel Salad With Goat Cheese Toast

Oxmoor House
5 servings


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3/4 cup (3 ounces) goat cheese (at room temperature)
1 tablespoon fat-free milk
10 (1/4-inch-thick) slices French baguette (about 4 ounces)
8 cups torn spinach
2 cups thinly sliced fennel bulb (about
2 small bulbs)
2 cups sliced mushrooms
1/4 cup cider vinegar
3 tablespoons orange juice
1 teaspoon olive oil
1 teaspoon sugar
1/2 teaspoon salt


Combine goat cheese and milk; stir well. Spread evenly over bread slices. Place bread on a baking sheet; broil 2 minutes or until toasted.

Combine spinach, fennel, and mushrooms in a large bowl. Combine vinegar and remaining 4 ingredients; stir well. Pour over salad; toss gently to coat. Place 2 cups salad on each of five plates; top each with 2 bread slices.

Created date

March 2010

Nutritional Information

Calories 166
Fat 6 g
Satfat 3 g
Protein 8.8 g
Carbohydrate 22.2 g
Cholesterol 16 mg
Iron 4.4 mg
Sodium 633 mg
Caloriesfromfat 30 %
Fiber 4.7 g
Calcium 225 mg