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Spinach & walnut salad with cheese croutons
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Easy summer salad with crunchy cheese croutons as the star.
Ingredients:
  • 5 slices multi-grain bread
  • 60mls (1/4 cup) olive oil
  • 120g Blue cheese
  • 50g (1/2 cup) light walnuts, coarsely chopped
  • 21.00 gm fresh lemon juice
  • 250g baby spinach leaves, washed, dried
  • Ground black pepper, to serve
Instructions:
  • Heat your oven to 180°C.
  • Cut 4 rounds from each bread slice using a 4cm cutter, discard the crusts. Lightly brush rounds with 1 tablespoon of olive oil then spread each with about 1 teaspoon of cheese. Place rounds cheese side up on a foil-lined baking tray and bake in preheated oven for 8-10 minutes until bread is crisp and cheese has melted.
  • Heat the 2 tablespoons of olive oil in a small frying pan over medium heat. Cook walnuts in the oil, stirring often, until golden brown, about 2-3 minutes. Remove from heat, mix in lemon juice, and set aside to cool slightly. Combine spinach with the warm walnut dressing, then portion onto plates. Garnish with cheese croutons and a sprinkle of pepper before serving.

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