Autumn Spinach, Fuji and Pecan Salad 

Rating: (4 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A delicious salad for a lovely autumn meal or serve as a side dish!

Ingredients:

1 Tbsp olive oil

4 slices Italian bread, cubed

1/2 cup pecan halves

2.80 oz reduced-fat fetta cheese, cubed

1 bunch spinach leaves, washed and dried

2 Fuji apples, cored and sliced

1 Tbsp lemon juice

1 freshly ground black pepper, to taste

Directions:

Place bread cubes under grill until golden. Remove and set aside. Toss pecan halves in a non-stick pan. Cook for about 2 minutes, tossing occasionally. Remove and set aside.

In a salad bowl, combine fetta cheese, spinach leaves and apple slices. Toss in olive oil and lemon juice. Season with pepper. Top with bread cubes and pecans.

Variations:

Alternatively, you can toast the bread slices and then cube.

Author:

Fresh Finesse

Member Comments: (1)

By: emilythomas - 2010-04-28
I LOVE LOVE LOVE this salad! It is so so fresh and great for those who also think too much dressing ruins a crisp, fresh salad. To make it even more amazing, add some sultanas and serve with a small portion of sliced lean lamb leg steak (cooked rare) on top! YUM! My fave so far!