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Spinach Festival Salad

 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.
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.