Roasted Pepper Spinach Salad Recipe

Roasted Pepper Spinach Salad Recipe
Roasted Pepper Spinach Salad Recipe photo by Taste of Home
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Roasted Pepper Spinach Salad Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + standing

Ingredients

  • 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

Directions

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.
Originally published as Roasted Pepper Spinach Salad in Cooking for 2 Spring 2007, p42

Nutritional Facts

1-1/2 cups: 45 calories, 0 fat (0 saturated fat), 0 cholesterol, 436mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Roasted Pepper Spinach Salad in Cooking for 2 Spring 2007, p42

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