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Spinach Festival Salad

Total Time

Prep: 30 min. + standing


6 servings

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


  • 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.

Nutrition Facts

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

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