Spinach-Fennel Salad With Goat Cheese Toast

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 6g
  • Saturated fat: 3g
  • Protein: 8.8g
  • Carbohydrate: 22.2g
  • Cholesterol: 16mg
  • Iron: 4.4mg
  • Sodium: 633mg
  • Calories from fat: 30%
  • Fiber: 4.7g
  • Calcium: 225mg


  • 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


  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.
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