Spinach Fennel Salad With Cheese Croutons

The ingredient of Spinach Fennel Salad With Cheese Croutons

• 1 loaf vienna bread
• 40g butter at room temperature
• 1 garlic clove crushed
• 100g smoked cheese coarsely grated
• 1 4 cup chopped fresh oregano
• 1 x 150g pkt baby spinach leaves
• 2 avocados halved stone removed peeled coarsely chopped
• 60g 1 3 cup pepitas pumpkin kernels
• 1 small fennel bulb trimmed thinly sliced
• 60ml 1 4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey

The Instruction of spinach fennel salad with cheese croutons

• preheat oven to 190u00b0c cut the bread into thick slices about 1 2cm combine the butter garlic cheese and oregano in a small bowl season with pepper spread the mixture over one side of each bread slice place the bread cheese side up on a baking tray bake in oven for 10 minutes or until golden brown remove from oven coarsely chop return to the baking tray and bake for a further 5 8 minutes or until golden and crunchy cool slightly
• meanwhile place the spinach avocado pepitas and fennel in a bowl
• to make the dressing whisk together the oil lemon juice and honey in a bowl taste and season with salt and pepper
• pour the dressing over the spinach mixture add the croutons and gently toss until just combined divide among serving plates to serve

Nutritions of Spinach Fennel Salad With Cheese Croutons

calories: 800 65 calories
calories: 58 grams fat
calories: 18 grams saturated fat
calories: 52 grams carbohydrates
calories: n a
calories: n a
calories: 21 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation