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Spinach-Fennel Salad With Goat Cheese Toast

Yield 5 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection