Roasted Peppers & Spinach Salad With Pesto Vinaigrette

Roasted Peppers & Spinach Salad With Pesto Vinaigrette
Adapted from inspired.ca
Roasted Peppers & Spinach Salad With Pesto Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from inspired.ca

Ingredients

  • 3

    Sweet Bell Peppers

  • 1

    tbsp Extra Virgin Olive Oil

  • 1

    tbsp Pesto

  • 1

    tbsp red wine vinegar

  • 1 1/2

    tsp Dijon Prepared Mustard

  • 1/4

    tsp each salt and pepper

  • 1

    cup Baby Spinach

  • 1/2

    English cucumber, sliced into half moons (and seeded, if desired)

  • 1

    large shallot, thinly sliced

  • 1/4

    cup shaved Asiago cheese

Directions

1.Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until skins are lightly charred. Remove peppers to a bowl and cover with plastic wrap to let steam 10 min. Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside. 2.To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers. 3.Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.

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