Roasted Peppers & Spinach Salad With Pesto Vinaigrette

By AnnieMro

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

Details

Adapted from inspired.ca

Preparation

Step 1

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.