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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
  • Total Time
    Prep: 30 min. + standing
  • Makes
    6 servings


  • 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


  • 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 seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette.
Editor's Note
Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
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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