Spinach, ap­ple and pe­can salad

Prepa­ra­tion: 10 min­utes Cook­ing: 5 min­utes Serves: 4 In­gre­di­ents:

Pilbara News - - Pilbara Lifestyle -

2 tbsp olive oil 4 slices Ital­ian bread, cubed

1⁄2 cup pe­can halves 150g fetta cheese, cubed 2 Fuji ap­ples, cored, sliced 1 bunch spinach leaves, washed, dried 1 tbsp fresh le­mon juice Freshly ground black pep­per to taste


Heat 1 ta­ble­spoon of oil in a fry­ing pan. Add bread cubes. Toss in oil un­til golden. Re­move and set aside on pa­per towel. Add pe­can halves to pan. Cook for about 2 min­utes, toss­ing. Re­move and set aside. In a bowl, com­bine fetta cheese, spinach leaves and ap­ple slices. Toss in oil and le­mon juice. Sea­son with pep­per. Di­vide salad among plates and top with bread cubes and pecans.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.