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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.
  • Total Time
    Prep: 25 min. + standing
  • Makes
    2 servings


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

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