Fabulous Freelancer Foodie Recipe: Baby Spinach, Mint, and Peas Salad with a Warm Goat Cheese Crostini
Image Source: Unsplash User Brooke Lark
This nutritious salad recipe can be served on its own, though it can also pair well as a starter to a beef or poultry main dish.
Note: This recipe is adapted from "Rosanna Scott's Spring Salad," which appeared in the April 14, 2014 issue of People.
Ingredients:
- 5 ounces of fresh baby spinach leaves
- 1 cup of fresh peas (blanched) or 1 cup of frozen petite peas (thawed)
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup fresh basil leaves (torn)
- 1/2 cup fresh mint leaves
- 2 tablespoons of scallion or sliced green spring onion
- Lemon vinaigrette
- 6 ounces of goat cheese
- 12 slices of Italian bread (toasted or grilled)
- Extra virgin olive oil
- Pepper
Directions:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the spinach, mint, peas, parsley, onion, and basil.
- Toss the mixture with the lemon vinaigrette.
- Spread the goat cheese on the toasted or grilled slices of Italian bread.
- Place the bread in the oven for anywhere from 3 to 5 minutes so that the cheese becomes warmed.
- Once out of the oven, drizzle the crostini with a little pepper and olive oil.
- Put the salad in the middle of each plate, with two crostini for each salad.
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