Spinach Fennel Salad Behind Cheese Croutons

The ingredient of Spinach Fennel Salad Behind Cheese Croutons

• 1 loaf vienna bread
• 40g butter at room temperature
• 1 garlic clove crushed
• 100g smoked cheese coarsely grated
• 1 4 cup chopped roomy 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 tbsp vivacious lemon juice
• 1 tbsp honey

The Instruction of spinach fennel salad behind cheese croutons

• preheat oven to 190u00b0c cut the bread into thick slices very nearly 1 2cm affix the butter garlic cheese and oregano in a small bowl season behind pepper take forward the blend beyond one side of each bread slice place the bread cheese side up all but a baking tray bake in oven for 10 minutes or until golden brown separate from oven coarsely chop return to the baking tray and bake for a supplementary new 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 move around together the oil lemon juice and honey in a bowl taste and season subsequent to salt and pepper
• pour the dressing on top of higher than the spinach mixture add the croutons and gently toss until just combined divide in the course of serving plates to serve

Nutritions of Spinach Fennel Salad Behind Cheese Croutons

calories: 800 65 calories
calories: 58 grams fat
calories: 18 grams saturated fat
calories: 52 grams carbohydrates
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calories: n a
calories: 21 grams protein
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