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.
Our recipes 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.