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Spinach Festival Salad

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

6 ServingsPrep: 30 min. + standing

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

2 of 2

Spinach Festival Salad (continued)

Directions (continued)

seeds. Slice peppers; add to salad and toss to combine. Serve with
vinaigrette. Yield: 6 servings.

Nutrition 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.