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Roasted Pepper Spinach Salad

Name: Roasted Pepper Spinach Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
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

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Test Kitchen Approved

Total Time

Prep: 25 min. + standing

Makes

2 servings

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.

Roasted Pepper Spinach Salad Recipe photo by Taste of Home

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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.

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.

Roasted Pepper Spinach Salad

Total Time

Makes

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