Fabulous Freelancer Foodie Recipe: Baby Spinach, Mint, and Peas Salad with a Warm Goat Cheese Crostini

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.


This recipe is adapted from “Rosanna Scott’s Spring Salad,” which appeared in the April 14, 2014 issue of People.


5 ounces of fresh baby spinach leaves
1 cup of fresh peas (blanched) or 1 cup of frozen petite peas (thawed)
½ cup flat-leaf parsley leaves
½ cup fresh basil leaves (torn)
½ 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


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the spinach, mint, peas, parsley, onion, and basil.
  3. Toss the mixture with the lemon vinaigrette.
  4. Spread the goat cheese on the toasted or grilled slices of Italian bread.
  5. Place the bread in the oven for anywhere from 3 to 5 minutes so that the cheese becomes warmed.
  6. Once out of the oven, drizzle the crostini with a little pepper and olive oil.
  7. Put the salad in the middle of each plate, with two crostini for each salad.


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