Spinach Salad with Strawberry Dressing and Strawberry Goat Cheese Croutons


Southwestern Black Bean and Corn SaladIngredients


Strawberry Dressing

  • 1 cup strawberries (6 large), rinsed, hulled & sliced
  • 1 tbsp. balsamic vinegar
  • ¾ tsp. freshly ground pepper
  • ½ tsp. Splenda
  • ¼ tsp. salt
  • 2 tbsp. canola oil

Spinach Salad

  • 6 cups baby spinach
  • 2 ½ cups sliced fresh strawberries, (about 12 ounces)
  • 1/3 cup fresh chives, cut into 2-inch pieces
  • ½ cup toasted chopped walnuts

Goat Cheese Croutons

  • 8 (1/4-inch) slices baguette
  • 1 tbsp. extra virgin olive oil
  • 4 ounces goat cheese
  • fresh cracked black pepper
  • 1 cup strawberries, rinsed, hulled & sliced


  1. Place strawberries, vinegar, pepper, Splenda and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth. 
  2. Place spinach, strawberries and chives in a large bowl, pour dressing over; toss to coat. 
  3. Divide the salad among 8 plates and top with walnuts.
  4. Lightly brush each side of each baguette slice with oil. Place on a baking sheet and bake for 3 to 5 minutes on each side or until lightly toasted. Top with cheese, fresh cracked pepper and sliced strawberries.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.