Spinach-Fennel Salad With Goat Cheese Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 |
Directions:
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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