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Roasted Pepper Spinach Salad

 Roasted Pepper Spinach Salad
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.
2 ServingsPrep: 25 min. + standing


  • 1 medium sweet red pepper
  • 1/3 cup thinly sliced fresh mushrooms
  • 1/2 small zucchini, julienned
  • 1/4 cup red wine vinaigrette
  • 2 cups fresh baby spinach


  • Broil the red pepper 4 in. from the heat until skin blisters, about 2
  • minutes. With tongs, rotate pepper a quarter turn. Broil and rotate
  • until all sides are blistered and blackened. Immediately place
  • pepper in a bowl; cover and let stand for 15-20 minutes.
  • Peel off and discard charred pepper skin. Remove stem and seeds.
  • Finely slice pepper; place in a bowl. Add mushrooms, zucchini and
  • vinaigrette; marinate for at least 10 minutes. Place spinach in a
  • serving bowl; add vegetables and toss gently to coat. Yield: 2
  • servings.
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.