Spinach Festival Salad Recipe

Spinach Festival Salad Recipe photo by Taste of Home

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I first whipped up this salad for my sister before we headed out for a day of shopping. Now I'm asked to make it for her whenever she comes over.—Malinda Smith, Stone Mountain, Georgia

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Spinach Festival Salad Recipe

Prep: 30 min. + standing

Yield: 6 Servings

15 15 30

Ingredients

1 medium sweet yellow pepper
1 medium sweet red pepper
1/2 pound sliced deli turkey, cut into strips
1 package (6 ounces) fresh baby spinach
2 plum tomatoes, sliced
2 green onions, sliced
1/2 cup crumbled tomato and basil feta cheese
3 pepperoncini, sliced
2 tablespoons grated Romano cheese
1 to 2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
3/4 cup balsamic vinaigrette

Directions

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings.
Peel off and discard charred skin from peppers. Remove stems and seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette. Yield: 6 servings.

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts 1-3/4 cups salad with 2 tablespoons vinaigrette equals 156 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 803 mg sodium, 11 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Spinach Festival Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p98

Slicing Up Tomatoes for Salads

Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana