Spinach Festival Salad Recipe

Spinach Festival Salad Recipe
Spinach Festival Salad Recipe photo by Taste of Home
Publisher Photo

Spinach Festival Salad Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette. Yield: 6 servings.
Editor's Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Spinach Festival Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p98

Nutritional Facts

1 each: 156 calories, 8g fat (2g saturated fat), 24mg cholesterol, 803mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 12g protein.

  • 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
  1. 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.
  2. Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings.
  3. 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 pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Spinach Festival Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p98

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Festival Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review