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This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette.
This recipe is:
Quick
Nutritional Facts 1-1/4 cups (prepared with fat-free vinaigrette) equals 45 calories, trace fat (trace saturated fat), 0 cholesterol, 436 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Roasted Pepper Spinach Salad in Cooking for 2 Spring 2007, p42
Roasting peppers never tasted or smelled so good! Try these delicious peppers in your favorite recipes.Recipes for Delicious Red Peppers:Red Pepper Salad with Parsley Dressing.Roasted Pepper Spinach Salad Recipe.Red Pepper Green Bean Roll Ups Recipe.
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